Chipotle Salmon with Apple Slaw

Chipotle Salmon with Apple Slaw

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 21, 2018.



  • 1 packet diced potatoes


  • 2 Tbsp mayonnaise
  • 1 tsp chipotle ketchup
  • 1 tsp tomato sauce
  • 500g salmon fillets
  • ½ cup panko breadcrumbs

Apple Slaw

  • ½ cos lettuce
  • ½ telegraph cucumber
  • 1 carrot
  • 1 apple
  • 2 Tbsp mayonnaise


  1. Cook roasties Preheat oven to 220ºC. Toss potatoes on a lined oven tray with a drizzle of oil and season. Roast for 25-30 minutes, or until golden brown and tender. Turn potatoes half way through to ensure even cooking.
  2. Prep salmon In a small bowl, mix first measure of mayonnaise, chipotle ketchup and tomato sauce. Pat salmon dry and remove any remaining scales and bones. Cut each fillet in half lengthways, into 4-5 pieces, then season with salt. Place on a second lined oven tray.
  3. Crust Salmon Smear chipotle mayonnaise mixture evenly over top of salmon. Sprinkle over breadcrumbs and press down firmly.
  4. Cook salmon When potatoes have 10 minutes remaining, bake salmon on rack above potatoes for 6-8 minutes, or until cooked to your liking and breadcrumbs are golden brown. Set aside to rest for 2-3 minutes.
  5. Prep slaw Finely chop lettuce, then cut cucumber, carrot and apple into small matchsticks. Alternatively, you can thinly slice cucumber and apple, then grate carrot. Combine all in a large bowl with second measure of mayonnaise and a drizzle of vinegar. Season.
  6. To serve Top roasties and slaw with salmon, then dollop extra chipotle ketchup on the adults’ salmon (if desired).

Nutritional Information

Energy 2363 kj
565 kcal
Protein 25.4g
Carbohydrate 31.5g
Fat 39.7g