Char Siu Salmon & Sesame Pumpkin Toss
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Char Siu Salmon & Sesame Pumpkin Toss

Char Siu Salmon & Sesame Pumpkin Toss

with Cucumber, Carrot & Greens

Allergens:
Sesame
•Soy
•Gluten
•Fish

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 Time
DifficultyEasy

Ingredients

Serving amount

1

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1

char siu paste

(Contains Soy;)

1

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1

Peeled & Chopped Pumpkin

1

cucumber

1

mixed salad leaves

1

carrot

Not included in your delivery

1

olive oil

1

brown sugar

1

soy sauce

(Contains Gluten, Soy;)

1

water

white wine vinegar

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Nutritional Values

per serving
Energy (kJ)2530 kJ
Calories0 kcal
Fat33.3 g
of which saturates5.9 g
Carbohydrate39.3 g
of which sugars30.5 g
Dietary Fibre0 g
Protein35.2 g
Cholesterol0 mg
Sodium514 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

Preheat the oven to 240°C/220°C fan-forced. Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with the mixed sesame seeds and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. Set aside to slightly cool.

2

While the pumpkin is roasting, roughly chop the cucumber. Grate the carrot. In a small bowl, combine the char siu paste, brown sugar, soy sauce and the water.

3

Season the pork loin steaks on both sides. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: Pork can be served slightly blushing pink in the centre. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've upgraded to salmon, pat the salmon dry with paper towel and season both sides. Prepare the pan as above. Cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate. TIP: Patting the skin dry helps it crisp up in the pan!

4

In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add the mixed salad leaves, cucumber and carrot. Set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

5

Return the frying pan to a medium-high heat. Cook the char siu paste until slightly reduced, 2-3 minutes. Remove from the heat and stir in any pork resting juices.

6

Add the sesame pumpkin to the salad, gently tossing to combine. Slice the pork. Divide the pork and sesame pumpkin salad between plates. Spoon the char siu sauce over the pork to serve. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Add the pumpkin to the salad, as above. Divide the salmon and salad between plates. Spoon