Express: Caribbean-Style Salmon Salad Bowl
with Pre-prepped Ingredients
Bright, colourful and full of flavour!
Cals 623 · Prot 42 · Carbs 51 · Fat 30
Low Carb
Express
20 min
Bright, colourful and full of flavour!
Cals 623 · Prot 42 · Carbs 51 · Fat 30
Low Carb
Express
Ingredients
Salmon
Salmon cubes
6*
350 Grams
Lime
2 Piece
Allspice powder
2 Grams
Cinnamon powder
1 Gram
Paprika powder
2 Grams
Chipotle powder
2 Grams
Dried thyme
2 Grams
Garlic onion powder
2 Grams
Vegetable seasoning
15*
2 Grams
Brown sugar
10 Grams
Mango chutney
50 Grams
Salad
Chopped Spring onion
40 Grams
Shredded red cabbage
100 Grams
Shredded White cabbage
100 Grams
Grated carrot
100 Grams
Pineapple chunks
140 Grams
Dressing
Fresh coriander
15 Grams
Mayonnaise
5*9*13*
50 Grams
Allergens
*6 Fish, *15 Celery, *5 Eggs, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2611 / 623 |
| Fats (g) | 30.2 |
| of which saturated (g) | 6.2 |
| Carbohydrates (g) | 51 |
| of which sugars (g) | 32.8 |
| Fibers (g) | 8.6 |
| Proteins (g) | 41.8 |
| Salt (g) | 1.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate salmon
- Zest the limes and cut them into wedges.
- In a bowl, combine the allspice, cinnamon, paprika, chipotle (spicy!), thyme, garlic onion powder, vegetable seasoning, lime zest and brown sugar with a drizzle of oil.
- Add the salmon cubes and mix well to coat.
2 Fry salmon
- Heat a large frying pan over a medium-high heat with a drizzle of oil.
- Fry the salmon for 5-6 min until cooked through.
- Once cooked, add the mango chutney to the pan and toss to coat the salmon.
- Remove the salmon from the pan.
- Wipe and retain the pan.
3 Make salad
- Meanwhile, in a large bowl, mix the cabbages, carrot and spring onion with half thelime juice (reserving the rest for step 4)
- Set aside.
4 Mix dressing
- Pick and finely chop the coriander.
- In a small bowl, combine the mayonnaise with the coriander, remaining lime juice and a splash of water to loosen to a drizzle.
5 Fry pineapple
- Return the pan to a medium-high heat.
- Drain the pineapple.
- Fry the pineapple for 2-4 min until charred and caramelised.
6 Serve
- Serve the Caribbean-Style Salmon Salad Bowl topped with the pineapple chunks and a drizzle of the herby dressing.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?