Miso-Ginger Salmon & Sesame Fries
with Japanese-Style Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 sachet
Lemon Pepper Seasoning
2
Garlic
1
Cucumber
330 g
Chicken Thigh
1
Carrot
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Potato
1 packet
Miso Paste
(Contains: Soy, Gluten, Wheat;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
If you've upgraded to salmon, pat the salmon dry with a paper towel. Season with salt and pepper. Add the salmon to the miso mixture as above, gently turning to coat.
• Roughly chop cucumber. • Grate carrot. Set aside.
Little cooks: Older kids, help grate the carrot under adult supervision!
Heat the frying pan as above. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Add an extra dash of water if the salmon is sticking to the pan.
• While the chicken is cooking, combine mixed salad leaves, cucumber and carrot in a medium bowl. Add Japanese dressing. • Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide miso-garlic chicken, fries and Japanese style salad between plates. • Sprinkle with roasted peanuts to serve. Enjoy!
