Baja-Style Salmon & Sweet Potato
with Charred Veg Salad & Chipotle Drizzle
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
We're in our light and bright era so only a salad will do! These fresh ingredients (capsicum, corn and cucumber) are calling your name and when they become the base for golden salmon, you'll want to remake it over and over again. Don't forget the creamy chipotle sauce!
Ingredients
1
Capsicum
1 tin
Sweetcorn
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Gourmet Leaf Mix
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1 packet
Sweet Potato Chunks
1
Lime
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Place sweet potato chunks on a lined oven tray. Drizzle with olive oil, season
with salt and toss to coat.
• Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice capsicum into strips. Drain sweetcorn. Thinly slice
cucumber into rounds. Slice lime into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum and
corn kernels, tossing, until tender and lightly browned, 4-5 minutes.
• Transfer to a large bowl and allow to cool slightly.
• Wipe out frying pan then return to medium-high heat with enough olive oil to cover the base. • 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.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the bowl with capsicum, add gourmet leaf mix, cucumber, a good squeeze of
lime juice and a drizzle of olive oil. Season to taste.
• Slice fish, if preferred.
• Divide charred veg salad and sweet potato between plates, then top with
Baja-style salmon.
• SPICY! This is sauce is hot, but use less if you’re sensitive to heat! Drizzle over garlic
aioli and mild chipotle sauce.
• Serve with remaining lime wedges. Enjoy!
