Honey-Soy Salmon & Seeded Roast Pumpkin

Name: Honey-Soy Salmon & Seeded Roast Pumpkin with Cucumber-Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Cucumber; 1 sachet Everything Garnish; 1 packet Mixed Salad Leaves; 1 Pumpkin; 280 g Salmon; 1 Tomato; 1 drizzle olive oil; 1 tbs soy sauce; 1 tbs honey; ½ tbs vinegar (white wine or rice wine)

with Cucumber-Tomato Salad

0.0(0)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

522 kcal

Protein

:

34.9g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Under 30g carbs

Calorie Smart

Under 40g carbs

Allergens:

Sesame
Fish
Soy
May contain traces of allergens
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Soy
Walnut
Wheat
Crustaceans
Fish
Molluscs

You've now arrived at flavour central, the hub where we serve only the tastiest dishes from our hearts to your homes. This soy-glazed salmon is proof of this mega flavour and these seeded roast pumpkin wedges are truly divine. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Cucumber

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 packet

Mixed Salad Leaves

1

Pumpkin

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

1

Tomato

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

1 tbs

honey

½ tbs

vinegar (white wine or rice wine)

Nutritional Values

Calories522 kcal

Energy (kJ)2180 kJ

Fat30.9 g

of which saturates5.6 g

Carbohydrate26.7 g

of which sugars21.2 g

Dietary Fibre4.3 g

Protein34.9 g

Sodium743 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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!

2

• 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!

3

• 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.

4

• Divide glazed salmon, seeded roast pumpkin and garden salad between plates. • Spoon over any remaining glaze. Enjoy!