Salmon & Rainbow Veggie Fries
with Tomato Relish
- Fish
- Sesame
- May contain traces of allergens
- Crustaceans
- Molluscs
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Turn mealtime into a colourful adventure! Kids can dive into their own golden salmon and enjoy some sesame rainbow veggie fries. It’s fun, hands-on and packed with veggie power!
Ingredients
1
Beetroot
1
Capsicum
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1
Potato
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1
Sweet Potato
1
Zucchini
1 packet
Tomato Relish
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut zucchini, parsnip and sweet potato into fries. Slice capsicum into strips.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over sesame seeds (see ingredients), season with salt and toss to coat. • Spread out evenly, then bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• When veggies have 10 mins left, heat a large frying pan with a drizzle of olive oil over medium-high heat. • 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. TIP: Patting the skin dry helps it crisp up in the pan!
• Slice salmon. • Divide salmon and sesame veggies fries between plates. Serve with garlic aioli and tomato relish. Enjoy!
