Pan-Fried Salmon & Zingy Veggie Fries
with Mustard Cider Salad & Caper Aioli
- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
Bring an elevated twist on the classic fish and chips to your table! Team zingy rainbow fries and a gorgeously green salad brimming with tang and crunch with our moreish salmon and rich garlic aioli for a flavour sensation.
Ingredients
1
Carrot
1
Potato
1
Zucchini
½ packet
Capers
1 sachet
Lemon Pepper Seasoning
1 packet
Salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
celery
1 packet
mixed salad leaves
1 packet
mustard cider dressing
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and zucchini into fries. • Roughly chop capers (see ingredients). • Place veggie fries on a lined oven tray. Sprinkle with lemon pepper seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate and season with a pinch of salt.
• Finely chop celery. • In a large bowl, combine mixed salad leaves, celery and mustard cider dressing. Season to taste. • In a small bowl, combine garlic aioli and capers.
• In a small bowl, combine garlic aioli and capers. • Divide pan-fried salmon, lemon-pepper veggie fries and celery salad between plates. • Serve with caper aioli. Enjoy!
