Mowi Fried Salmon with Sweet Potatoes And Coleslaw
Mowi Fried Salmon with Sweet Potatoes And Coleslaw

Mowi Fried Salmon with Sweet Potatoes And Coleslaw

1 HOUR PREP 50 MINS COOK

Cooking

4

Portions

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Subject to store availability

Ingredients

  • Mowi Salmon Fillets – 2 pack
  • Buttermilk – 4 tbsp (or just enough to coat the salmon)
  • Salt & Black Pepper – to season
  • Plain Flour – 40g
  • Cornflour – 40g
  • Smoked Paprika – 2tsp
  • Garlic Powder – 1 tsp
  • Cayenne – 1 tsp
  • Onion Powder – 1 tsp
  • Sunflower oil for frying
  • Lime Wedges – Optional

Sweet Potato Wedges

  • Sweet potatoes washed and cut into wedges – 2-3 depending on size of potato
  • Olive oil – 2-3 tbsp enough to coat the sweet potatoes
  • Salt & pepper – to season

Coleslaw

  • White Cabbage – finely shredded – ½ small cabbage (around 150g)
  • Red Onion – finely sliced – ½ onion
  • Mayonnaise – you can replace some or all of the mayo with sour cream or yogurt for a healthier option – 2-3 tbsp enough to bind the vegetables
  • Salt & Pepper – pinch to taste
  • Cider Vinegar (or the juice of a ½ lime) – 2 tbsp
  • Carrots – finely shredded (or grated) – 1 large carrot
  • Dijon Mustard – ½ tsp

Corn On The Cob

  • Corn On The Cob – cut into half – 2
  • Olive Oil – 2 tbsp
  • Salt & Pepper – to season
  • Chipotle Paste (optional) – 1 tsp
Mowi Fried Salmon with Sweet Potatoes And Coleslaw

Method

  1. Cut the salmon portions in half lengthways and place in a bowl. Season with salt, add the buttermilk and mix. Cover the bowl with cling film and place in the fridge for at least 1 hours (this can also be done the night before)
  2. Place the plain flour and cornflour into a bowl, add the smoked paprika, garlic powder, onion powder, cayenne and season with salt & pepper and mix together.
  3. Remove any excess buttermilk from the salmon and tumble in the seasoned flour. Coat well then shake off any excess flour.
  4. Place 2 -3 tbsp of oil in a frying pan and heat. Place the salmon into the pan and cook on a medium heat for 3-4 minutes, turn the salmon over and cook for a further 3-4 minutes or until crisp, golden and cooked through. (if the frying pan looks a little dry when cooking the salmon add a touch more oil). Once cooked place the salmon onto.
  5. Serve with sweet potato wedges, coleslaw and lime. For a little extra on the side why not serve some corn on the cob (see below recipe)

Sweet Potato Wedges 

  1. Place the sweet potato wedge onto a greaseproof paper lined baking tray. Drizzle with oil and season with salt & pepper and mix together so that the potatoes are all lightly coated in oil
  2. Place in a preheated oven (180°c Fan). Bake for 30–40 mins until soft inside and crisp on the outside.

Coleslaw

  1. Place the carrot, red cabbage and onion in a bowl. Season with salt & pepper and add the vinegar and mix together. Add the mayonnaise and mustard and mix together (the mayonnaise should just coats the vegetables).

Corn On The Cob

  1. Heat the oven 180°c Fan
  2. Cut 2 pieces of tin foil big enough to hold a cob (2 halves)
  3. Place 2 pieces of cob onto each foil
  4. Brush the cobs with olive oil and season with salt & pepper – For a spicy option rub a little chipotle paste over the cob before drizzling over the olive oil and seasoning
  5. Roll the tin foil around the cob and seal the edges to form a parcel
  6. Bake, or cook on the barbecue, for 30-35 mins or until tender.
Buy at Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Mowi Salmon Fillets – 2 pack
  • Buttermilk – 4 tbsp (or just enough to coat the salmon)
  • Salt & Black Pepper – to season
  • Plain Flour – 40g
  • Cornflour – 40g
  • Smoked Paprika – 2tsp
  • Garlic Powder – 1 tsp
  • Cayenne – 1 tsp
  • Onion Powder – 1 tsp
  • Sunflower oil for frying
  • Lime Wedges – Optional

Sweet Potato Wedges

  • Sweet potatoes washed and cut into wedges – 2-3 depending on size of potato
  • Olive oil – 2-3 tbsp enough to coat the sweet potatoes
  • Salt & pepper – to season

Coleslaw

  • White Cabbage – finely shredded – ½ small cabbage (around 150g)
  • Red Onion – finely sliced – ½ onion
  • Mayonnaise – you can replace some or all of the mayo with sour cream or yogurt for a healthier option – 2-3 tbsp enough to bind the vegetables
  • Salt & Pepper – pinch to taste
  • Cider Vinegar (or the juice of a ½ lime) – 2 tbsp
  • Carrots – finely shredded (or grated) – 1 large carrot
  • Dijon Mustard – ½ tsp

Corn On The Cob

  • Corn On The Cob – cut into half – 2
  • Olive Oil – 2 tbsp
  • Salt & Pepper – to season
  • Chipotle Paste (optional) – 1 tsp

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