Double Sri Lankan-Spiced Salmon & Fries
with Pear Salad & Garlic Aioli
Tonight, we're taking omega-3 rich salmon to the next level with our Sri Lankan-inspired seasoning. Add oven-baked fries and garlic aioli for a touch of creaminess, and you have a nutritionally balanced meal that's simply delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
pear
1 packet
coriander
2 packet
salmon
(Contains fish; )
1 sachet
Sri Lankan spice blend
1 packet
Mixed Salad Leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Thinly slice pear. Roughly chop coriander.
• Pat salmon dry with paper towel, then season both sides. • In a medium bowl, combine Sri Lankan spice blend, the plain flour and a pinch of salt and pepper. Add salmon and gently turn to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). • Add the butter, then turn salmon to coat.
• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil, then season. • Add mixed salad leaves and pear. Toss to coat.
• Divide Sri Lankan salmon, fries and pear salad between plates. Sprinkle coriander over salmon. • Serve with garlic aioli. Enjoy!