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Roasted Mustard Salmon with Lemon Sweet Potato Fries

​​​​Want to serve your salmon in a new and exciting way? Pair it with Chef Mike Ward’s delicious Lemon Sweet Potato Fries #modifry and everyone will be asking for seconds.

Preparation

Preparation Time:
Cooking Time:
Servings: 2-4

Ingredients

1 bag of McCain® Sweet Potato Plank Cut Fries​

2 x 6oz portions of skinless salmon (or 1 x 12oz portion)

2 tbsp of Dijon mustard (or your favourite mustard)

1 lemon, ½ zested and juiced, ½ sliced for garnish

1/2 cup of chopped dill

Directions

  1. Preheat oven to 425 F
  2. On a baking tray (on parchment paper) lay out the fries.
  3. On the same tray, place salmon
  4. Liberally spread mustard on one side (side facing up).
  5. Roast for 20 minutes or until fries are golden (turning fries halfway).
  6. Remove from oven.
  7. Toss fries in a bowl with lemon zest, lemon juice and dill.
  8. Plate up fries, crumble salmon into large chunks over fries.
  9. Garnish with additional dill and sliced lemon.

Satisfy your cravings with McCain Superfries®. Discover delicious recipes, fun tips, and enter for a chance to win a Superfries® prize pack.
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Cajun Toss #MODIFRY

Share your #MODIFRY
Wondering what a MODIFRY is? Well, it’s the endless possibilities of modifying your fries. How do you like to eat your fries? Sweet, savoury or spicy? Create your own, share it with the hashtag #MODIFRY and who knows what fun will arrive at the table!
Get details on the blog

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