Double Mumbai-Spiced Salmon & Bombay Potatoes
with Cherry Tomato-Rocket Salad & Garlic Yoghurt
Tonight, we're taking omega-3 rich salmon to the next level with our Indian-inspired seasoning. Add mustard seed-adorned potatoes and a salad with a touch of tartness, and you have yourself a nutritionally balanced meal that’s simply delicious!
The quantities provided above are averages only.
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
2
potato
1 packet
brown mustard seeds
(Contains Gluten, Wheat;)
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Mumbai spice blend
1 bag
coriander
1 punnet
snacking tomatoes
½
carrot
1 bag
Spinach, Rocket & Fennel Mix
Not included in your delivery
olive oil
½ tsp
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. • Sprinkle over brown mustard seeds. Drizzle with olive oil and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Pat salmon dry with paper towel. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Season with salt and pepper. Add salmon, gently turning to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• When the potato has 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Once hot, cook salmon, skin-side down first, until cooked through, 2-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cook salmon in batches for the best results!
• While the salmon is cooking, roughly chop coriander. Halve snacking tomatoes. Grate carrot. • In a medium bowl, combine the honey with a drizzle of olive oil and white wine vinegar. • Add spinach, rocket & fennel mix, carrot and tomato, tossing to coat. Season to taste.
• Toss coriander through the roasted potato. • Divide the Mumbai-spiced salmon, Bombay potatoes and salad between plates. • Dollop with garlic yoghurt to serve. Enjoy!