Glazed Curried Salmon and Sweet Potato Wedges
with Baby Leaf and Lime Slaw
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
2 unit(s)
Salmon Fillets
(Contains Fish)
1 sachet(s)
Curry Powder Mix
1 unit(s)
Lime
32 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
20 grams
Baby Leaf Mix
40 grams
Mango Chutney
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, lay the salmon fillets, skin-side down, onto a lined medium baking tray. Sprinkle over the curry powder, drizzle over some oil and season with salt and pepper.
When the wedges are halfway through cooking, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, halve the lime.
In a medium bowl, combine the mayo and a squeeze of lime juice. Stir in the coleslaw mix. Season with salt and pepper.
Just before everything's ready, toss the baby leaves through the slaw.
When the salmon is cooked, drizzle over the mango chutney to glaze.
Share the glazed salmon between your plates. Serve the sweet potato wedges and coleslaw alongside.
Enjoy!
