Quick Honey-Soy Salmon
with Sesame Fries & Snap Pea 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 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
2
Garlic
1 sachet
Crispy Shallots
1
Spring Onion
1 packet
Pea Pods
2
Potato
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Mixed Salad Leaves
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Spread out in a single layer. 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, add it to the marinade as above, gently turning to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Using tongs, pick up salmon and let excess marinade drip back into bowl. Cook the salmon, skin-side down, until just cooked through, 2-4 minutes each side. In the last minute of cook time, add the remaining marinade. Simmer until slightly reduced, 30 seconds.
• Slice honey-soy chicken. • Divide chicken, sesame fries and sugar snap pea salad between plates. Spoon any remaining glaze from pan over the chicken. • Top with a dollop of garlic aioli. Sprinkle with crispy shallots and remaining spring onion to serve. Enjoy!
