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Seared Salmon & Wedges

Seared Salmon & Wedges

with Apple Salad & Dill-Parsley Mayo

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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.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:EggFishGluten

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

apple

1

cucumber

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(ContainsEgg)

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

1 tsp

plain flour (or gluten-free plain flour)

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2733 kJ
Fat31.9 g
of which saturates6.6 g
Carbohydrate43.9 g
of which sugars24 g
Protein43.2 g
Sodium1198 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!

4

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.

5

Add the mixed salad leaves, apple and cucumber to the dressing. Toss to combine.

6

Divide the seared salmon, wedges and apple salad between plates. Serve with the dill & parsley mayonnaise.