Almond-Crusted Salmon, Haloumi & Roast Potatoes

Name: Almond-Crusted Salmon, Haloumi & Roast Potatoes with Honey-Dressed Salad & Mayo
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Haloumi; 1 packet Flaked Almonds; 1 packet Chopped Potato; 280 g Salmon; 1 packet Panko Breadcrumbs; 1 Cucumber; 1 packet Spinach & Rocket Mix; 1 Garlic

with Honey-Dressed Salad & Mayo

Up to 180$ + Free Treats / Extras for Life

Set the table and get ready to impress with this succulent salmon & haloumi dish. It’s impressive enough for a special occasion and easy enough for a weeknight dinner. The almond crust is so delicious that we reckon you’ll be eating the loose bits straight off the tray. You can thank us later!

Allergens:

Milk

•Almond

•Fish

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Haloumi

(Contains: Milk;)

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Chopped Potato

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

Cucumber

1 packet

Spinach & Rocket Mix

Garlic

Nutritional Values

Energy (kJ)3470 kJ

Calories829 kcal

Fat45.2 g

of which saturates18.1 g

Carbohydrate47.5 g

of which sugars6.4 g

Dietary Fibre7 g

Protein56.4 g

Cholesterol0 mg

Sodium956 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

• Preheat the oven to 220°C/200°C fan-forced. • In a medium bowl, place haloumi and cover with water to soak. • Place chopped potato with a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. • Toss to coat, then roast until tender, 25-30 minutes.

• Meanwhile, thinly slice cucumber into rounds. Finely chop garlic. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a small bowl, combine garlic, flaked almonds, panko breadcrumbs (see ingredients), the salt and olive oil (2 tsp for 2 people / 1 tbsp for 4 people). • Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Place salmon on a second lined oven tray. Spoon the almond-panko mixture over the top of the salmon and gently press down so the crust sticks. • In the last 8-12 minutes of the potato cooking time, bake the salmon until it is just cooked through and the crust is slightly golden. TIP: It’s OK if some of the almond crust falls off!

• In a second medium bowl, combine cucumber, spinach & rocket mix, the balsamic vinegar, honey and a drizzle of olive oil. Season. • Divide almond-crusted salmon, roast potatoes, haloumi and salad between plates. • Serve with mayonnaise. Enjoy!