Seared Salmon & Wedges
with Apple Salad & Dill-Parsley Mayo
With its mild, buttery flavour and meaty texture, barramundi works a treat in our better-for-you take on fish and chips. Teamed with baked wedges, a slightly sweet and tart apple salad and herby mayo for dipping, you won't even miss the fried version.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
apple
1
cucumber
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 tsp
white wine vinegar
1 tsp
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
When the wedges have 15 minutes remaining, combine the Aussie spice blend, flour and a pinch of pepper on a plate. Pat the salmon dry with paper towel. Press the salmon, skin-side up, into the spice mixture to coat.
In a medium frying pan, heat a drizzle of olive oil in the pan over a medium-high heat. Cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Don’t worry if your salmon gets a little charred. This adds to the flavour!
While the barramundi is cooking, slice the apple into thin sticks. Slice the cucumber into half-moons. In a medium bowl, combine the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
Add the mixed salad leaves, apple and cucumber to the dressing. Toss to combine.
Divide the seared salmon, wedges and apple salad between plates. Serve with the dill & parsley mayonnaise.
