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Salmon Bites and Chunky Fries
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Salmon Bites and Chunky Fries

Salmon Bites and Chunky Fries

with Dill Slaw

Get the kids to help dip, dunk and coat tonight's salmon bites. It's the best of fish and chips, made bite-size! A cooling dill slaw salad is perfect for the adults.

Tags:
Quick Prep
Family Friendly
Allergens:
Fish
Seafood/Fruit de Mer
Milk
Sesame
Soy
Gluten
Egg
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

460 g

Russet Potato

½ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

170 g

Coleslaw Cabbage Mix

7 g

Dill

½ tbsp

White Wine Vinegar

(Contains Sulphites)

3 tsp

Old Bay Seasoning

(Contains Mustard)

Not included in your delivery

3 tbsp

Oil*

0.06 tsp

Salt*

¼ tsp

Sugar*

0.06 tsp

Pepper*

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Nutrition Values

Calories940 kcal
Fat58 g
Saturated Fat8 g
Carbohydrate68 g
Sugar8 g
Dietary Fiber7 g
Protein38 g
Cholesterol85 mg
Sodium2430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Peeler
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Large Bowl
Small Bowl

Instructions

Roast chunky  fries
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch fries. Add potatoes, 1 tsp Old Bay Seasoning and 1 tbsp oil to a parchment-lined baking sheet, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway.)

Prep
2

While fries roast, finely chop dill. Pat salmon fillets dry with paper towels and place skin-side down on a cutting board. Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin. Cut each salmon fillet into 3 pieces crosswise.

Coat salmon
3

Combine breadcrumbs and 2 tsp Old Bay Seasoning (dbl for 4 ppl) in a shallow dish. Add salmon pieces and 1 tbsp mayo (dbl for 4 ppl) to a medium bowl, then toss to coat. Add mayo-coated salmon pieces to the breadcrumb mixture, then toss to coat all sides, pressing gently to adhere.

Cook salmon
4

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil, then salmon. (NOTE: For 4 ppl, cook in 2 batches, using 2 tbsp oil per batch.) Pan-fry, turning occasionally, until golden-brown all over and cooked through, 5-7 min.**

Make dill slaw and mayo
5

While salmon cooks, stir together dill, 1/2 tbsp vinegar, 1/4 tsp sugar (dbl both for 4 ppl) and remaining mayo in a small bowl. Add coleslaw cabbage mix and 1 tbsp dill mayo (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.

Finish and serve
6

Divide salmon, chunky fries and dill slaw between plates. Serve remaining dill mayo on the side for dipping.