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.
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.
mixed salad leaves
crushed peanuts(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)
salmon(ContainsFishMay be present Milk, Soy, Crustacea)
Southeast Asian Spice Blend(May be present Gluten)
Japanese dressing(ContainsSesame, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.
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!
In a small bowl, combine the Japanese dressing, mayonnaise, lime zest, a pinch of brown sugar and a squeeze of lime juice.
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!
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.
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.