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