Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3603 / 864
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Coat salmon
Portion the salmon. Place the cajunspice(spicy!) on a plate and season it with salt. Turn the salmon in the cajunspice until coated (don't coat the salmon skin). Set aside.
2 Boil potatoes
Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt. Cook the sweet potatoes over a medium heat for 10-12 min or until soft.
3 Prep salsa
Meanwhile, finely chop the cucumber. Peel and finely chop the shallots. De-seed and finely chop the chilli.
Tip!Keep your knives sharp! The cucumber salsa is a great opportunity to work on your knife skills.
4 Finish salsa
Juice the limes. Add the cucumber, shallots, chilli(spicy!), 0.5/0.75/1 Tbsp of lime juice, the olive oil, salt and pepper. Toss. Set aside.
5 Fry salmon
Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the salmonfillets and cook for 3-4 min on either side until cooked through.
6 Mash potatoes
Once soft, drain the sweet potatoes and return them to the pan with the butter. Mash until smooth and season to taste. Serve the salmon over the mash with the salsa to the side.