Golden Breaded Salmon
with DIY Tartar Sauce and Potato Coins- Salmon
- Mustard
- Egg
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Milk
- Sulphites
- Crustaceans
- Soy
- Egg
- Wheat
- Gluten
- Sesame
- Milk
- Fish
- Tree nuts
- Sulphites
- Mustard
- May contain traces of allergens
- Peanuts
- Triticale
Our golden breaded salmon is great pub grub, and it's kid-friendly! Everyone will love the potato coins and zesty DIY tartar sauce for dunking. Ingredients: Yellow potato • Salmon fillets • Zucchini • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Lemon • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
8 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Crustaceans, Soy, Egg, Fish, Tree nuts, Sulphites, Mustard, Peanuts, Triticale)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Soy, Wheat, Sesame, Milk, Tree nuts, Sulphites, Mustard, Peanuts, Triticale)
350 g
Yellow Potato
90 mL
Dill Pickle, sliced
1 unit(s)
Zucchini
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Salt*
5 tsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt, pepper and half the Zesty Garlic Blend. Toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Measure 2 tbsp (4 tbsp) mayo to coat salmon. (NOTE: Reserve remaining mayo for step 4.)
- Combine breadcrumbs and 1 tsp (2 tsp) oil in a bowl.
- Pat salmon dry with paper towels. Place on another parchment-lined baking sheet.
- Season salmon with remaining Zesty Garlic Blend, salt and pepper. Spread measured mayo over top. Top with breadcrumbs, pressing down gently to adhere.
- Roast in the top of the oven until salmon is cooked through, 14-17 min.**
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Drain pickles. Very finely chop 2 tbsp (4 tbsp).
- Add reserved mayo, chopped pickles, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) lemon zest to a medium bowl. (NOTE: Reference zest guide.)
- Season with pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then zucchini. Season with salt and pepper.
- Cook, stirring often, until tender-crisp, 4-5 min.
- Divide salmon, potato coins, zucchini and remaining pickles between plates.
- Serve DIY tartar sauce alongside for dipping.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get salmon, season it in the same way the recipe instructs you to season the tilapia.
