Salmon & Mojo Verde Topping
with Sweet Potato Fries & Capsicum-Fetta Salad
- Milk
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
Take a page out of Latin America's book and use our inspired mojo verde sauce to level up your average salmon. Add some crispy sweet potato fries and a capsicum salad and you'll definitely being doing a happy dance with this one!
Ingredients
1
Capsicum
1
Mojo Verde
(May be present: Milk.)
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Mixed Salad Leaves
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
2
Sweet Potato
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Cut sweet potato into fries. • Set air fryer to 200°C. Place fries into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place sweet potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice celery and capsicum and slice tomato into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season salt & pepper both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
TIP: Patting the skin dry helps it crisp up in the pan!
• While the salmon is resting, in a medium bowl, add celery, capsicum, tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Toss to combine and season to taste. • Divide sweet potato fries, capsicum salad and salmon between plates. • Drizzle mojo verde over salmon to serve. Enjoy!
