[NID] Salmon & Veggie Fries
with Cucumber Salad & Caper Aioli
- Almond
- Eggs
- Fish
- Wheat
- Gluten
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Crustaceans
- Fish
- Molluscs
Ingredients
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Garlic Aioli
(Contains: Eggs;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Zucchini
1 sachet
Crispy Seasoning
(Contains: Wheat, Gluten;)
1
Potato
1 packet
Capers
1
Cucumber
1 packet
Rocket
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot, potato and zucchini into fries. • Place veggies on lined tray, sprinkle with crispy seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Thinly slice cucumber. Roughly chop roasted almonds. • Roughly chop capers (see ingredients).
• When the veggies have 10 minutes remaining, set your air fryer to 200°C. • Place crumbed basa into air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 mins each side. Transfer to a paper towel-lined plate. Season with salt and pepper.
• In a large bowl, combine rocket, cucumber, a drizzle of olive oil and vinegar. Season to taste. • In a small bowl, combine garlic aioli and capers. • Divide crumbed fish, veggie fries and cucumber salad between plates. Garnish with roasted almonds. • Serve with caper aioli. Enjoy!
