Double Soy Glazed Salmon & Seeded Roast Pumpkin
with Garden Salad
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
1
Cucumber
560 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Pumpkin
1 packet
Mixed Salad Leaves
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Tomato
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. • Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • Remove from oven and sprinkle with everything garnish to coat.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• In a small bowl, combine the soy sauce, honey and vinegar. • When the pumpkin has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove from heat and add honey-soy mixture, turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan! TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, thinly slice cucumber into rounds. Roughly chop tomato. • In a large bowl, combine cucumber, tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Divide glazed salmon, seeded roast pumpkin and garden salad between plates. • Spoon over any remaining glaze. Enjoy!
