Baked Salmon and Chips
with Pickle Tartar Sauce and Snap Peas
The key to great fish and chips is a quality fillet of fish and a delicious dip. We've created a stellar pickle tartar sauce and are sharing our delicious recipe with you! Salmon and chips for a weeknight win!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
460 g
Russet Potato
⅖ tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
7 g
Dill
90 mL
Dill Pickle, sliced
1 unit
Lemon
113 g
Sugar Snap Peas
6 g
Garlic
1 tsp
Worcestershire Sauce
Not included in your delivery
5 tsp
Oil*
¼ tsp
Salt and Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/4-inch matchstick fries. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt. Roast in the bottom of the oven, until golden-brown, 25-28 min.
While potatoes roast, pat the pickles dry with paper towels, then finely chop. Finely chop dill. Zest, then cut lemon into wedges. Trim snap peas. Peel, then mince or grate garlic. Pat salmon dry with paper towels.
In a small bowl, stir together pickles, mayo, lemon zest, half the Worcestershiresauce and half the dill. Season with pepper.
Arrange salmon on a lightly oiled, foil-lined baking sheet. Drizzle over 2 tsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in the middle of the oven, until salmon is opaque in the middle and cooked through, 10-12 min.**
While salmon bakes, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl the pan to melt. Add snap peas and garlic. Cook, stirring occasionally, until tender-crisp, 4-5 min. Stir in remaining Worcestershiresauce and remaining dill. Season with salt and pepper.
Divide salmon, fries and snap peas between plates. Dollop tartar sauce over salmon. Squeeze over a lemon wedge, if desired.
