Double Soy & Ginger Sesame Salmon

Name: Double Soy & Ginger Sesame Salmon with Roast Veggie Toss
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 560 g Salmon; 1 packet Ginger Paste; 1 Garlic; 1 Beetroot; 1 sachet Mixed Sesame Seeds; 1 Carrot; 1 packet Baby Spinach Leaves; 1 packet Garlic Aioli; 1 Sweet Potato; 1 drizzle vinegar (white wine or rice wine); 1 tbs soy sauce (or gluten-free tamari soy sauce); 1 drizzle olive oil; ½ tbs brown sugar

with Roast Veggie Toss

Get up to $200 off!

Take crispy-skinned salmon to the next level with an irresistible mix of salty, sweet and umami soy, zingy ginger and nutty sesame seeds. Team with a hearty roast veggie salad that feels a bit fancy thanks to our garlic aioli working its magic as a dressing.

Tags:

Low Calorie

Allergens:

Sesame

•Eggs

•Soy

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.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

560 g

Salmon

1 packet

Ginger Paste

Garlic

Beetroot

1 sachet

Mixed Sesame Seeds

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

Carrot

1 packet

Baby Spinach Leaves

1 packet

Garlic Aioli

(Contains: Eggs;)

Sweet Potato

Not included in your delivery

1 drizzle

vinegar (white wine or rice wine)

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy;)

1 drizzle

olive oil

½ tbs

brown sugar

Nutritional Values

Calories957 kcal

Energy (kJ)4000 kJ

Fat68.4 g

of which saturates10.8 g

Carbohydrate23.2 g

of which sugars16.7 g

Dietary Fibre7.5 g

Protein63.7 g

Sodium748 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, beetroot and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of vinegar.

• When the veggies have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. Pat salmon dry with a paper towel, then season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. TIP: Patting the skin dry helps the salmon crisp up in the pan!

• Remove pan from heat. Add soy-ginger mixture, gently turning salmon until well coated. TIP: The residual heat in the pan will cook the sauce!

• To the tray with the roast veggies, add baby spinach leaves and garlic aioli (see ingredients). • Toss to combine, then season with salt and pepper to taste.

• Divide roast veggie toss between plates. • Top with soy and ginger sesame salmon, spooning any remaining sauce from the pan over the salmon. • Sprinkle with mixed sesame seeds to serve. Enjoy!