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!
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.
Ingredients
1
potato
1
carrot
1
beetroot
1 packet
brown mustard seeds
(Contains Gluten, Wheat;)
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
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
Nutritional Values
Utensils
Instructions
• 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.
• 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!
• 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.
• Divide Mumbai-spiced salmon and roasted root veggies between plates. • Serve with coconut sweet chilli mayonnaise. Enjoy!