Crispy Salmon Bites with Chipotle Mayo
with Spicy Mayo and Green Beans- Saumon
- Orge
- Lait
- Avoine
- Seigle
- Sésame
- Soya
- Blé
- Oeuf
- Moutarde
- Lait
- Sulfites
- Blé
- Noix
- Triticale
- Moutarde
- Soya
- Sésame
- Arachides
- Peut contenir des traces d’allergènes
- Crustacés
- Oeuf
- Poisson
- Gluten
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!
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
2 pièce(s)
Pomme de terre Russet
4 g
Sel d’ail
(Peut contenir : Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
8 cs
Chapelure italienne
(Contient: Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir : Sulfites, Noix, Moutarde, Soya, Arachides, Crustacés, Oeuf, Poisson)
2 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Lait, Sulfites, Blé, Moutarde, Soya, Sésame, Crustacés, Poisson, Gluten)
170 g
Haricots verts
2 cs
Mayo épicée
(Contient: Oeuf, Moutarde Peut contenir : Lait, Sulfites, Blé, Soya, Sésame, Crustacés, Poisson, Gluten)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
½ cs
Huile*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
