Caribbean-Spiced Salmon & Coconut Sauce
with Roast Veggie Toss & Almonds
- Fish
- Almond
- Crustaceans
- May contain traces of allergens
- Mollusc
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
With hints of pimento, pepper and nutmeg, our mild Caribbean jerk seasoning is perfect for jazzing up juicy salmon. We've even sprinkled some in the creamy coconut sauce for a surprisingly simple meal that's sure to be a success. The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious! Unfortunately, this week’s butternut pumpkin was in short supply, so some customers will receive peeled & chopped pumpkin instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
1
zucchini
1 bag
Peeled & Chopped Pumpkin
1
carrot
1
red onion
1 sachet
chicken-style stock powder
2 clove
garlic
1 packet
salmon
(Contains: Fish May be present: Crustaceans, Mollusc)
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the zucchini into bite-sized chunks. Thickly slice the carrot into half-moons. Slice the red onion into wedges. Divide the prepped veggies and peeled & chopped pumpkin between two lined oven trays. Drizzle with olive oil, sprinkle with the chicken-style stock powder and season with salt and pepper. Toss to coat. Roast until tender and golden, 20-25 minutes.
Finely chop the garlic. Pat the salmon dry with paper towel. In a medium bowl, combine a drizzle of olive oil and and 1/2 the mild Caribbean jerk seasoning. Season, then add the salmon, gently turning to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 30 seconds.
Add the mild Caribbean jerk seasoning and coconut milk. Simmer until thickened slightly, 2-3 minutes. Meanwhile, combine the roast veggies on one of the trays, then top with the baby spinach leaves, gently tossing to combine.
Divide the roast veggie toss between plates. Top with the salmon and coconut sauce. Sprinkle with the flaked almonds to serve.
