with salad and slaw
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Tortilla
8 unit(s)
Chipotle Paste
1 sachet(s)
Mexican Style Spice Mix
2 sachet(s)
Carrot
1 unit(s)
Salad Leaves
120 grams
Apple Cider Vinegar
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Salmon
200 grams
Ranch Sauce
50 grams
Coleslaw Mix
120 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the carrot, then coarsely grate (no need to peel).
- Toss the coleslaw mix together with the ranch and season to taste with salt and pepper.
- Just before serving, in a separate bowl toss the grated carrot with the salad leaves, apple cider vinegar and a drizzle of oil.
- Season to taste with salt, pepper and sugar.
- Place a pan over medium-high heat with a drizzle of oil.
- Pat the fish dry with kitchen paper. Season with Mexican spice mix, salt and pepper.
- Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
- Gently break the salmon into large chunks with a fork.
- Serve the salmon, tortillas, coleslaw, tossed salad, chipotle and sweet chilli sauce in separate serving dishes.
- Allow everyone to assemble their own at the table.
3078
kJ
Energy (kJ)
736
kcal
Energy (kcal)
37.8
g
Fat
9.5
g
of which saturates
65.5
g
Carbohydrate
16
g
of which sugars
3.9
g
Dietary Fiber
31.9
g
Protein
80
mg
Cholesterol
2.79
g
Salt
