• Heat the oven to 200C. Cut potatoes into long chip shapes – Rinse under a cold tap and pat dry with a tea towel.
• Spread the chips on a large non-stick baking tray and toss with the olive oil and salt. Lie them flat in a single layer.
• Roast for 45-50 mins, turning every now and then. When cooked they should be golden brown and crisp with a light fluffy center.
• Cook crumbed fish fingers as per packet instructions
• Serve with lemon slices and your favorite dipping sauce

• Cook Fish Goujons as per pack instructions.
• To create salad mixture combine coriander, salad leaves, sliced cucumber and tomatoes in a bowl.
• Char the tortillas in a pan, about 30 seconds on each side
• Assemble the tacos with the salad mixture, Fish Goujons and top with chipotle aioli, limes and season with salt and pepper.

• Thaw Shore Mariner Skin On Salmon Portions according to packet instructions.
• Place thawed salmon portions, skin side down on a piece of oil brushes foil. Combine the minced garlic with the melted butter. Brush over the salmon.
• Combine the spices, then sprinkle them evenly over the salmon.
• Bake the salmon at 180°C for about 20 minutes.
• Serve salmon portions on their own or with your favorite accompaniments

• Cook Shore Mariner Fish Fingers according to pack instructions.
• To create salad mixture combine salad leaves, sliced cucumber and tomato slices in a bowl.
• Cut the pitas top off, and toast them.
• Assemble the pitas with the salad mixture, fish fingers and top with aioli, lime juice and season with salt and pepper.

To make the marinade, in a bowl, mix the soy sauce, honey, sesame oil, garlic, and ginger.

Add the salmon and toss to coat evenly. Set aside to marinate for at least 15 minutes.

While the salmon is marinating, cook the rice according to packet instructions.

Heat a large frying pan or wok over medium-high heat.

Add the salmon and cook for 2 minutes on each side until slightly caramelised and just cooked through. Remove the salmon from the pan and set aside.

In the same pan, add a little oil and add the red onion, cabbage, broccoli, and carrot. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

In a small bowl, mix the water and cornflour to create a slurry.

Add the remaining marinade and cornflour mixture into the pan with the vegetables. Cook for another 2-3 minutes until the sauce has thickened.

Serve the salmon on the rice and vegetables and sprinkle with spring onions and sesame seeds.

 

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