Salmon Bites and Chunky Fries
with Dill Slaw- Fish
- Seafood/Fruit de Mer
- Milk
- Sesame
- Soy
- Gluten
- Egg
- Mustard
- Sulphites
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.)
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.
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.
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.**
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.
Divide salmon, chunky fries and dill slaw between plates. Serve remaining dill mayo on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the crispy, flavorful salmon bites, though some found the Old Bay seasoning too strong or salty.
- Ease of prep: Removing the salmon skin was challenging for some; consider requesting skinless fillets for easier preparation.
- Suggestions: Add extra dill to boost the slaw's flavor, and consider including lemon to brighten the dish.
- Portions: Several reviewers felt the salmon portion was too small, especially for larger appetites.
- Texture: Some found the salmon difficult to keep together while cooking; be gentle when handling the bites.
