Sambal-Spiced Salmon & Seeded Potatoes

Name: Sambal-Spiced Salmon & Seeded Potatoes with Pickled Onion & Cucumber Slaw
Total time: 35 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 280 g Salmon; 1 sachet Masala Spice Blend; 1 Carrot; 1 packet Coriander; 1 Cucumber; 2 Potato; 1 sachet mild sambal seasoning; 1 sachet Brown Mustard Seeds; 1 Red Butter Lettuce; ½ Red Onion; 1 Lemon; 1 drizzle olive oil; ¼ tsp salt; 1 drizzle white wine vinegar; 20 g butter

with Pickled Onion & Cucumber Slaw

Recipe Development TeamUpdated on May 18, 2026

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Calories

618 kcal

Protein

36.7g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

Fish
Milk
Gluten
Wheat
May contain traces of allergens
Crustaceans
Molluscs

Kick up the heat with this sambal-spiced salmon and brown mustard seed potato number. We’ve paired the spice with a creamy cucumber slaw to keep things refreshing, creating a clever balance of crunch and zing.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

1 sachet

Masala Spice Blend

(Contains: Milk)

Carrot

1 packet

Coriander

Cucumber

Potato

1 sachet

mild sambal seasoning

1 sachet

Brown Mustard Seeds

(Contains: Gluten, Wheat)

Red Butter Lettuce

Red Onion

Lemon

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk)

Nutritional Values

Calories618 kcal

Energy (kJ)2590 kJ

Fat36.4 g

of which saturates10.6 g

Carbohydrate34.9 g

of which sugars13.2 g

Dietary Fibre9.1 g

Protein36.7 g

Sodium913 mg

Potassium47.2 mg

Calcium6.9 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Preheat the oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place on a lined oven tray. Sprinkle with brown
mustard seeds, drizzle with olive oil, sprinkle
with masala spice blend and season with salt and
pepper. Toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the potatoes
between two trays.

• While the potatoes are baking, grate carrot. Thinly
slice cucumber into half-moons. Roughly chop
coriander. Halve lemon. Thinly slice red onion
(see ingredients).
• In a small bowl, combine the white wine vinegar
and a good pinch of sugar and salt. Scrunch sliced
onion in your hands, then add it to the pickling
liquid. Add enough water to just cover onion.
Set aside.

• When the potatoes have 10 minutes remaining,
pat salmon dry with a paper towel and season
both sides with mild sambal seasoning and a good
pinch of salt and pepper.

TIP: Patting the skin dry helps it crisp up in the pan!

• Place a large frying pan, over a medium-high heat with drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

• While the barramundi is cooking, drain pickled
onion.
• In a medium bowl, combine carrot, coriander,
cucumber, red butter lettuce and pickled onion.
• Add a drizzle of olive oil and a good squeeze of
lemon juice. Season to taste with salt and pepper,
then toss to coat.