Spiced Salmon, Corn Fritters & Avo-Pea Pod Salad
with Sesame Sweet Potato Fries
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Fish
- Cashew
- Fish
- Eggs
- Milk
- Almond
- May contain traces of allergens
- Brazil nut
- Gluten
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Crustaceans
- Molluscs
From the salmon, crisp fritters and fragrant fries, to the textural treat of the salad and creamy sesame dressing, this plate is so full of flavour, you’ll be hard-pressed on what to start eating first.
Ingredients
1
Carrot
1 packet
Coriander
1 tin
Sweetcorn
2
Garlic
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Cashew, Fish, Eggs, Milk, Almond.)
1 sachet
Southeast Asian Spice Blend
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Pea Pods
1
Spring Onion
2
Sweet Potato
1
Avocado
1
Gourmet Leaf Mix
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with mixed sesame seeds. • Toss fries to coat, then bake until tender, 20-25 minutes. TIP: If your oven tray is getting crowded, divide the fries between two trays.
• Meanwhile, thinly slice spring onion. • Grate carrot, then squeeze out any excess moisture with a paper towel. • Finely chop garlic. Thinly slice avocado. Trim pea pods. Roughly chop coriander. • Drain sweetcorn. TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!
• To a medium bowl, add carrot, sweetcorn, coriander, spring onion, garlic, Southeast Asian spice blend, the plain flour and the milk. TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• 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. Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook heaped tablespoons of the fritter mixture, in batches, until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. TIP: Add extra oil between batches as needed. TIP: Patting the skin dry helps it crisp up in the pan!
• When fritters are almost done, combine Japanese style dressing, gourmet leaf mix, avocado and pea pods in a second medium bowl. Toss to coat.
• Divide corn fritters, salmon, pea pod salad and sesame sweet potato fries between plates. • Drizzle sesame dressing over fritters to serve. Enjoy!
