Double Sweet Soy & Ginger Salmon

Name: Double Sweet Soy & Ginger Salmon with Roast Veggie Salad & Aioli
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 sweet potato; 1 capsicum; 1 carrot; 1 packet ginger paste; 1 tbs honey; 1 tbs water; 2 packet salmon; 1 bag mixed salad leaves; 1 drizzle white wine vinegar; 1 packet garlic aioli; 2 tbs soy sauce (or gluten-free tamari soy sauce)

with Roast Veggie Salad & Aioli

Get up to $200 off!

The honey, soy and ginger marinade works a treat with the seared salmon in this delectable dish, cutting the richness and creating a gorgeous glaze in the pan. We've swapped white spuds for a subtly sweet roast veg salad to keep the carbs down and the flavour up.

Allergens:

Fish

•Eggs

•Soy

•Gluten

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

capsicum

carrot

1 packet

ginger paste

2 packet

salmon

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

1 bag

mixed salad leaves

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

1 tbs

honey

1 tbs

water

1 drizzle

white wine vinegar

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

Nutritional Values

Energy (kJ)3995 kJ

Fat63.2 g

of which saturates9.7 g

Carbohydrate34.5 g

of which sugars22.1 g

Protein63.3 g

Sodium917 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato, capsicum and carrot into small chunks.

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, in a small bowl, combine ginger paste, the honey, the soy sauce, the water and a pinch of pepper.

• When the veggies have 5 minutes remaining, pat salmon dry and season both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon in batches, skin side-down first, until just cooked through, 2-4 minutes each side. Return all salmon to the pan. • In the last minute, add honey-soy mixture. Simmer until slightly thickened, 30 seconds.

TIP: Patting the salmon skin dry helps it crisp up in the pan!

• In a large bowl, combine mixed salad leaves, roasted veggies and a drizzle of white wine vinegar. • Season to taste.

TIP: Toss the veggies on the roasting tray to save on washing up!

• Divide roast veggie salad between plates. Top with sweet soy and ginger salmon. • Pour any remaining glaze from pan over salmon. • Serve with garlic aioli. Enjoy!