Crumbed Salmon and Chips

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 5g cumin and coriander spice blend
• 1pcs spring onion
• 1pcs carrot
• 200g cabbage
• 20g panko breadcrumbs
• 2pcs Tasmanian salmon fillets
• 50g aioli mayonnaise
• 40ml peri peri sauce
• 23ml extra virgin olive oil
• 5ml red wine vinegar
• 3ml dijon mustard
• 1pcs olive oil spray

Method

1. Step 1 — Air-fry chips
   Preheat the air fryer to 200C (see cooking tip). Cut the unpeeled sweet potatoes into 1cm-thick chips. Put in a large bowl, add 2 tsp extra virgin olive oil, half the cumin and coriander spice blend and season with salt and pepper, then toss to coat. Put the chips in the air-fryer basket and air-fry, shaking the basket occasionally, for 18 mins or until golden and tender.
2. Step 2 — Prep ingredients
   While the chips are cooking, thinly slice the spring onion. Shred the carrot using a julienne peeler or cut into thin matchsticks. Thinly shred the cabbage using a sharp knife or mandoline.
3. Step 3 — Crumb salmon
   Combine the breadcrumbs, remaining cumin and coriander spice blend and 1 tsp extra virgin olive oil in a shallow dish. Rub the salmon with 1 tsp extra virgin olive oil and season with salt and pepper. Press the salmon into the breadcrumb mixture and turn to coat both sides.
4. Step 4 — Air-fry salmon
   Remove the chips from the air-fryer basket and put in a large bowl. Spray both sides of the crumbed salmon with olive oil and put, skin-side down, in the basket. Air-fry the salmon for 4-6 mins until golden and just cooked or cooked to your liking.
5. Step 5 — Toss slaw
   Meanwhile, combine 2 tsp extra virgin olive oil, 1 tsp red wine vinegar and ½ tsp dijon mustard in a large bowl, then season with salt and pepper. Add the spring onion, carrot and cabbage to the dressing and toss to combine.
6. Step 6 — Get ready to serve
   Remove the crumbed salmon from the air-fryer basket. Add the chips to the basket and air-fry for 2-3 mins until hot. Combine the aioli and half the peri peri sauce in a bowl (peri peri has a chilli kick; reduce the amount or omit if preferred). Divide the salmon, slaw and sweet potato chips among plates. Serve with the aioli and remaining peri peri sauce.

Allergens

Sulphites, Gluten, Wheat, Fish, Egg