Better-than-Takeaway Salmon and Chips

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs red onion
• 2pcs Tasmanian salmon fillets
• 40ml peri peri sauce
• 150g peas
• 5g mint and garlic seasoning
• 23ml olive oil
• 10ml white or red wine vinegar
• 5ml sugar
• 10g butter
• 1pinch pinch of chilli flakes (optional)

Method

1. Step 1 — Bake chips
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1.5cm-thick chips. Put the potato on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Bake the potato for 20-25 mins until golden and tender.
2. Step 2 — Pickle onion
   Meanwhile, thinly slice half the onion*. Combine 2 tsp white wine vinegar, 1 tsp sugar and a pinch of salt in a bowl. Add the onion and toss to coat. Set aside to pickle, tossing occasionally, until needed. Bring a small saucepan of water to the boil for the peas.
3. Step 3 — Cook salmon
   Heat 2 tsp olive oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Add the peri peri sauce (see Make it milder) and cook, turning, for 1 min or until the sauce is warm and salmon is coated.
4. Step 4 — Make macho peas
   While the salmon is cooking, cook the peas in the pan of boiling water for 2 mins or until tender. Drain, then return to the pan. Add the mint and garlic seasoning, 10g butter and a pinch of chilli flakes, if using, and stir to combine. Coarsely mash the peas, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the salmon, chips, macho peas and drained pickled onion among plates and enjoy!
6. Step 6 — Make it milder
   Our peri peri sauce has a chilli kick. If you prefer less heat, remove a portion of the salmon before adding the sauce to the pan. Alternatively, serve the sauce at the table for those who like it.

Allergens

Sulfit, Milch, Fisch, Sojabohnen