Coconut-Crumbed Salmon

Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Peel the potatoes and carrot, then cut into 1cm-thick chips. Put the chips on the lined tray, drizzle with 2 tsp olive oil and season with salt and pepper. Bake for 25 mins or until golden and tender. Remove the salmon skin.

Meanwhile, remove the salmon skin and season with salt and pepper. Whisk 1 egg in a shallow bowl. Put the coconut and 1 tbs plain flour in separate shallow bowls. Dust the salmon with the flour, shake off the excess, then dip in the egg and coat in the coconut.

Heat 1 tbs olive oil in a medium frypan over medium-high heat (see Kitchen 101). Cook the salmon for 3-4 mins each side until just cooked or cooked to your liking. Remove from the pan.

Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.

Divide the salmon, chips and salad among plates. Serve with the sweet chilli sauce and enjoy!

Keep a close eye on the salmon so the coconut coating doesn't burn before the salmon is cooked through. If it does start to burn, reduce the heat to medium-low.