Sesame-Crumbed Salmon
with Sweet Potato Fries & Pear Salad
Sesame plays a starring role in this delectable dinner – we've added seeds and sesame oil blend to the crumb, giving it extra crunch and an irresistible flavour. Golden fries and a mixed salad with crisp pear are the perfect sidekicks.
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
sweet potato
1 sachet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 tub
sesame oil blend
(Contains: Sesame;)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
½
pear
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
2.5 tsp
soy sauce
(Contains: Gluten, Soy;)
1 tsp
rice wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the sweet potato to size so it cooks in time.
While the fries are baking, combine the sesame seeds, panko breadcrumbs (see ingredients) and the sesame oil blend in a small bowl. Season with salt and pepper and stir to combine.
Pat the salmon dry with paper towel and season both sides with salt and pepper. Place, skin-side down, on a second oven tray lined with baking paper. Lightly drizzle the soy sauce over the salmon and then spoon over the sesame crumb. Gently press down so the crumb sticks.
TIP:It's OK if some of the sesame crust falls off!
In the last 8-12 minutes of the sweet potato cooking time, bake the salmon until it is just cooked through and the crumb is slightly golden.
TIP: Salmon can be served slightly blushing pink in the centre.
While the salmon is cooking, thinly slice the pear (see ingredients). In a small bowl, combine the rice wine vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people), then season with salt and pepper. Add the mixed salad leaves and pear to the dressing and toss to coat.
Divide the sweet potato fries, sesame-crumbed salmon and pear salad between plates. Serve with the mayonnaise.
TIP: For the Calorie Smart option, serve without the mayonnaise.
