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Asian-Style Salmon & Sweet Potato Salad

Asian-Style Salmon & Sweet Potato Salad

with Soy Mayo Dressing & Peanuts

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Make way for this hearty main meal salad in your dinner rotation. From the mildly spiced salmon to the moreish mayo dressing, there's a lot to love here - but we reckon it's the lime juice and zest that really makes the flavours pop.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:PeanutsFishEggSesameSoy

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

sweet potato

1 clove

garlic

1

lime

1 punnet

cherry tomatoes

1 bag

mixed salad leaves

½ packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

1

cucumber

1 packet

salmon

(ContainsFishMay be present Milk, Soy, Crustacea)

1 packet

mayonnaise

(ContainsEgg)

1 sachet

Southeast Asian Spice Blend

(May be present Gluten)

1 packet

Japanese dressing

(ContainsSesame, Soy)

Not included in your delivery

olive oil

1 pinch

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3214 kJ
Fat47.7 g
of which saturates7 g
Carbohydrate42.9 g
of which sugars24.2 g
Protein37.2 g
Sodium650 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: If your oven tray is crowded, divide the sweet potato between two trays.

2

While the sweet potato is roasting, finely chop the garlic. Zest the lime to get a good pinch, then slice into wedges. Thinly slice the cucumber. Halve the cherry tomatoes. Pat the salmon dry with paper towel. In a medium bowl, combine the Thai seven spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add the salmon, gently turning to coat.

TIP: Patting the salmon skin dry helps it crisp up in the pan!

3

In a small bowl, combine the Japanese dressing, mayonnaise, lime zest, a pinch of brown sugar and a squeeze of lime juice.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the last minute of cook time, add the garlic and cook until fragrant. Transfer to a plate. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the traditional flavour!

5

In a large bowl, combine the cherry tomatoes, cucumber, roasted sweet potato and mixed salad leaves. Add the zesty Japanese mayo, gently tossing to coat.

6

Slice the Asian-style chicken. Divide the salad between plates. Top with the chicken, spooning over any resting juices. Sprinkle with the crushed peanuts (see ingredients). Serve with the remaining lime wedges.