Kid Approved: Barbecue Salmon and Chips

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs carrot
• 10g Aussie barbecue seasoning
• 2pcs Tasmanian salmon fillets
• 20g sunflower seeds
• 50g mixed salad leaves
• 30ml olive oil
• 10ml red or white wine vinegar
• 5ml sugar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1.5cm-thick chips. Shred the carrot with a julienne peeler or coarsely grate with a box grater. Put half the barbecue seasoning and 2 tsp olive oil in a large bowl, season with salt and pepper and stir to combine. Add the salmon and turn to coat.
2. Step 2 — Roast chips
   Put the potato on the lined tray. Drizzle with 1 tbs olive oil, scatter over the remaining barbecue seasoning, season with salt and pepper and toss to coat. Roast the potato, turning halfway, for 20 mins or until golden. Scatter over the sunflower seeds and roast for a further 5 mins or until the seeds are golden and the potato is tender.
3. Step 3 — Pan-fry salmon
   Meanwhile, heat a small frypan over high heat. 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 salad
   While the salmon is cooking, combine 2 tsp olive oil, 2 tsp red wine vinegar and 1 tsp sugar in a large bowl and season with salt and pepper. Add the carrot and salad leaves and toss to combine (see Make it yours).
5. Step 5 — Serve up
   Divide the salmon, chips and sunflower seeds and salad among plates. Serve with the mayonnaise for dipping and enjoy!
6. Step 6 — Make it yours
   Feel free to toss in other salad goodies from your veggie drawer, such as cucumber, tomato, capsicum or avocado.

Allergens

Sulfit, Eier, Fisch