Salmon & Cheesy Sweet Potato Bites
with Pear Slaw & Garlic Aioli
- Milk
- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
Pair salmon with two equally adoring sides; cheesy All-American spiced sweet potato chunks and and bright and light pear slaw. You'll be coming back for seconds and maybe even thirds.
Ingredients
2
Sweet Potato
1 sachet
All-American Spice Blend
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1
pear
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Set air fryer to 200°C. • Cut sweet potato into bite-sized chunks and transfer to a medium bowl. Add All-American spice blend and a drizzle of olive oil and toss to coat. • Place sweet potato into a foil-lined air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. • In the last 5 minutes of cook time, remove basket from air fryer, sprinkle with Cheddar cheese and bake until golden and crisp.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Prepare sweet potato as above and place on a lined oven tray. Roast until tender, 20-25 minutes. In the last 5 minutes of cook time, remove from oven, sprinkle with Cheddar cheese and return to the oven to bake until golden and crisp.
• In a large frying pan, heat 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.
TIP: Patting the skin dry helps it crisp up in the pan!
• While salmon is cooking, thinly slice pear into wedges. • In a large bowl, combine slaw mix, pear, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide salmon, cheesy sweet potato chunks and apple slaw between plates. Serve with garlic aioli. Enjoy!
