Crispy Salmon Bites and Potato Wedges
with Spicy Mayo and Green Beans
Crispy nuggets of salmon and golden potatoes are BFFs with a spicy mayo dipper. We won't tell if you dip the green beans in there, too!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
2 unit(s)
Russet Potato
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
8 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Peanuts, Crustaceans, Egg, Fish)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Sulphites, Wheat, Mustard, Soy, Sesame, Crustaceans, Fish, Gluten)
170 g
Green Beans
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Milk, Sulphites, Wheat, Soy, Sesame, Crustaceans, Fish, Gluten)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
- Meanwhile, trim peas.
- In a medium bowl, whisk egg. Set aside.
- To a shallow dish, add flour. Set aside.
- To another shallow dish, add breadcrumbs. Set aside.
- Pat salmon dry with paper towels.
- Cut into 1-inch pieces.
- Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Add salmon to flour. Toss to coat. (NOTE: Work in batches for 4 portions.)
- Transfer salmon to egg mixture. Toss to coat.
- Using a slotted spoon, transfer salmon from egg mixture to breadcrumbs. Toss to coat
- Press salmon gently into breadcrumbs to adhere.
- Transfer salmon to a parchment-lined baking sheet.
- Drizzle 1/2 tbsp (1 tbsp) oil over salmon.
- Bake in the middle of the oven for 12-15 min, until salmon is cooked through.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then peas and 2 tbsp (4 tbsp) water.
- Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Season with remaining garlic salt and pepper.
- Cover, then set aside.
- Add mayo to a small bowl.
- Add as much Chipotle Sauce as you like, then stir to combine.
- Set aside.
- Divide potato wedges, salmon bites and peas between plates.
- Serve chipotle dipper between plates.
- Serve remaining Chipotle Sauce on the side, if anyone wants a spicier dipper.
