Blackened Salmon

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 200g cabbage
• 1pcs carrot
• 1pcs spring onion
• 2pcs Tasmanian salmon fillets
• 5g Italian seasoning
• 50g aioli mayonnaise
• 10ml olive oil
• 5ml red wine vinegar
• 20g butter

Method

1. Step 1 — Cook sweet potato
   Peel the sweet potatoes and cut into 2cm chunks. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain, then return to the pan.
2. Step 2 — Prep vegetables
   Meanwhile, shred the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion on an angle.
3. Step 3 — Cook salmon
   Heat 2 tsp olive oil in a small frypan over medium-high heat. Rub the salmon with 1 tsp Italian seasoning*. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
4. Step 4 — Make dressing
   While the salmon is cooking, whisk the aioli, 2 tsp water and 1 tsp red wine vinegar in a large bowl until combined. Season with salt and pepper.
5. Step 5 — Make mash
   Mash the sweet potato until smooth. Add 20g butter, season with salt and pepper and stir until well combined.
6. Step 6 — Get ready to serve
   Add the cabbage, carrot and spring onion to the dressing and toss to combine. Divide the sweet potato mash, salmon and coleslaw among plates to serve.

Allergens

Sulphites, Milk, Fish, Egg