Mexican Salmon Steak

Mexican Salmon Steak

Rating
4.50rating out of 5

(496 reviews from our customers)

Prep Time

30 min

Cuisine

Mexican

Use within

5-6 days

Chipotle is made from smoke-dried jalapeño chillies. With a scoville score of 3,000–10,000 these little guys pack a punch of smoky warming flavour. It works really well with the natural richness of salmon, as it's a fish that can stand up to bold flavours

Prep Time

30 min

Cuisine

Mexican

Use within

5-6 days

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In Your Box
Ingredients for 2 people (double for 4)
Potatoes
500g potatoes
Lime
1 lime
garlic-clove
1 garlic clove
fresh-coriander
10g fresh coriander
Chipotle-paste
1 tsp chipotle paste
Courgette
1 courgette
Salmon fillets 2
2 salmon fillets †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • Potatoes
  • lime
  • garlic clove
  • coriander
  • chipotle paste
  • courgette
  • salmon fillets<span class="strong">†</span>
Typical Values per 100g per serving
Energy 365 kJ
87 kcal
2038 kJ
486 kcal
Fat
of which saturates
3.8 g
0.6 g
21 g
3.4 g
Carbohydrate
of which sugars
8.2 g
0.7 g
45.8 g
3.8 g
Fibre 0 g 0 g
Protein 5.6 g 31.1 g
Salt 0.06 g 0.32 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Potatoes
lime
garlic clove
coriander
chipotle paste
Chipotle chilli (34%), fresh onion, tomato purée, vinegar, fresh garlic, salt, coriander
courgette
salmon fillets
Salmon
Allergens
  • Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Cut the potatoes into wedges (approx. 1cm), place on an oven-proof tray, coat well with 1-2 tbsp of olive oil and season to your taste with salt and pepper

Put in the oven for 20 min or until golden brown, turning half way through

2

Meanwhile, grate the zest of the lime(s) and cut into quarters

Chop the coriander finely

Crush the garlic with the side of a knife, peel it and chop finely

3

Combine the lime zest, juice of half the (whole) lime, coriander, garlic, chipotle paste (careful, adjust the amount to your preferred hotness) and 2-4 tbsp of olive oil for the spicy sauce

Season to your taste with salt and pepper and set aside

4

Chop the courgette(s) into slices (approx. 1/2-1 cm thick)

5

Add 1-2 tbsp of olive oil to a pan (use a griddle pan if you have one) on a medium-high heat

Once the oil is hot, add the courgettes and cook for 2 min on each side or until slightly charred with a little crunch

Remove from the pan and set aside

6

Meanwhile, season the salmon steaks to your taste on both sides with salt and pepper

7

Add 1-2 tbsp of olive oil to the courgette pan

Once the oil is hot, add the salmon skin side down

Cook for 3-4 min on each side or until the skin is crisp and the salmon is cooked through

Remove the salmon from the pan

8

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Serve the salmon with the potato wedges and courgette

Pour the spicy sauce over the salmon and serve with a wedge of lime

Enjoy!

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