Double Mumbai-Spiced Salmon
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Double Mumbai-Spiced Salmon

Double Mumbai-Spiced Salmon

with Roasted Root Veggies & Coconut Sweet Chilli Mayo

Tonight, we're taking omega-3 rich salmon to the next level with our Mumbai-inspired seasoning. Add colourful veggies that are roasted with brown mustard seeds and mango mayo for a touch of creamy sweetness, and you! have a nutritionally balanced meal that's simply delicious!

Tags:
Easy Prep
Allergens:
Gluten
Wheat
Fish
Egg

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
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

beetroot

1 packet

brown mustard seeds

(Contains Gluten, Wheat;)

2 packet

salmon

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

1 sachet

Mumbai spice blend

1 bag

baby spinach leaves

1 packet

coconut sweet chilli mayonnaise

(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3961 kJ
Fat63.3 g
of which saturates9.6 g
Carbohydrate32.1 g
of which sugars16.6 g
Protein64.7 g
Sodium769 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Sprinkle over brown mustard seeds. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2
2

• While veggies are roasting, pat salmon dry with paper towel. Combine salmon, Mumbai spice blend and a drizzle of olive oil in a medium bowl. Season with salt. Toss to combine. • When veggies have 5 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, add salmon, skin side down first, and cook until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan! TIP: Cook salmon in batches for the best results!

3
3

• When the roast veggies have cooled a little, add the baby spinach leaves and a drizzle of white wine vinegar to the oven tray and gently toss to combine. Season to taste.

4
4

• Divide Mumbai-spiced salmon and roasted root veggies between plates. • Serve with coconut sweet chilli mayonnaise. Enjoy!