Rodeo BBQ Salmon & Herby Potato Salad
with Spinach-Celery Slaw
- Fish
- Eggs
- Gluten
- Cashew
- Almond
- Wheat
- Eggs
- Soy
- Fish
- Milk
- Sesame
- May contain traces of allergens
- Crustaceans
- Molluscs
Dust off your boots for a trail-worthy feast of BBQ salmon and herby potato salad. Tender, smokey-glazed salmon sits alongside creamy spuds, while a snappy green slaw delivers the ultimate fresh crunch to wrangle those midweek cravings!
Ingredients
2
Potato
1 piece
Bbq Sauce
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)
1
Celery
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Shredded Cabbage Mix
1 packet
Baby Spinach Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1
Lemon
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
• Cut potato into bite-sized chunks.
• Cook in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. Set aside. Cover with a lid to keep warm.
• While the potato is cooking, pat salmon dry with paper towel.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Remove pan from heat, then add BBQ sauce, turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• While the salmon is cooking, thinly slice celery and spring onion. Slice lemon into wedges.
• In a large bowl, combine celery, spring onion, shredded cabbage mix and baby spinach leaves. Add a generous squeeze of lemon juice and a drizzle of olive oil.
Toss to coat. Season to taste with salt and pepper.
• To the saucepan with potato, add dill & parsley mayonnaise and gently stir to combine. Season to taste.
• Divide BBQ salmon, herby potato salad and spinach-celery slaw between plates. Spoon over any extra sauce from the pan over salmon.
• Serve with any remaining lemon wedges. Enjoy!
