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Balsamic Glazed Salmon

Balsamic Glazed Salmon

with Crumbed Dukkah Potatoes

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Your salmon is about to be brought to life with this balsamic level 1 glaze. It’s sticky, surprising and lip-smackingly good. We can’t wait for you to try it!

Tags:Egg FreeNaturally Gluten-FreeLactose freeSeafood first
Allergens:SesameTree NutsFish

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

potatoes

1 sachet

dukkah

(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)

2 fillet

salmon

(ContainsFishMay be present Milk, Soy, Crustacea)

½ bag

rocket leaves

1

red onion

1 bunch

parsley

Not included in your delivery

2 tsp

olive oil

2 tbs

balsamic vinegar

2 tsp

brown sugar

(May be present Gluten, Milk, Peanuts, Soy, Tree Nuts, Sesame)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2180 kJ
Fat21.1 g
of which saturates3.6 g
Carbohydrate37.7 g
of which sugars10 g
Dietary Fibre0 g
Protein41.2 g
Cholesterol0 mg
Sodium444 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, chop the potatoes into 2 cm chunks (unpeeled), cut the red onion into wedges, pat the salmon dry, and pick and roughly chop the parsley leaves.

2

Place the potato and red onion on a lined oven tray. Drizzle in half the olive oil and season with salt and pepper. Cook the veggies for 20 minutes. Remove from the oven and pour over the dukkah. Toss to coat and then return the veggies to the oven for a further 10-15 minutes, or until golden and cooked through.

3

Meanwhile, combine the balsamic vinegar and brown sugar in a small bowl. Season with salt and pepper. Place the salmon on a second lined oven tray. Brush the salmon with the balsamic mixture until completely coated on all sides. Place the salmon in the oven for the final 15 minutes of the potato and red onion cooking time, or until cooked through.

4

Place the rocket leaves in a large bowl. Drizzle with the remaining olive oil and season with salt and pepper.

5

To serve, divide the balsamic glazed salmon, rocket and crumbed dukkah potatoes between plates. Sprinkle over the chopped parsley. Enjoy!