Pan-Fried Salmon, Chips and Aioli

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs Lebanese cucumber
• 1pcs tomato
• 1pcs lemon
• 5g country seasoning
• 2pcs Tasmanian salmon fillets
• 50g baby spinach leaves
• 50g aioli mayonnaise
• 15ml plain flour
• 23ml olive oil
• 10ml extra virgin olive oil
• 5ml red or white wine vinegar

Method

1. Step 1 — Microwave chips
   Cut the unpeeled potatoes into 2cm-thick chips. Put in a microwave-safe dish and season with salt and pepper. Cover and microwave, stirring halfway, for 6-7 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely chop the cucumber and tomato. Cut the lemon into wedges.
3. Step 3 — Season salmon
   SALMON OPTION Combine the country seasoning and 1 tbs flour on a plate and lightly season with salt and pepper. Lightly coat both sides of the salmon with the seasoned flour, brushing off any excess.
4. Step 4 — Cook salmon
   Heat 1 tbs 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 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.
5. Step 5 — Pan-fry chips
   While the salmon is cooking, heat 2 tsp olive oil in a large frypan over medium-high heat. Cook the potato chips, turning regularly, for 4 mins or until golden.
6. Step 6 — Toss salad and serve
   Whisk 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the cucumber, tomato and spinach to the dressing and toss to combine. Divide the salmon, chips and salad among plates. Serve with the aioli and lemon wedges.

Allergens

Gluten, Wheat, Sulphites, Fish, Egg