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Mowi Fried Salmon with Sweet Potatoes And Coleslaw

50 min
Mowi Fried Salmon with Sweet Potatoes And Coleslaw


  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.


  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.

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