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Easy Salmon & Mango Chutney
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Easy Salmon & Mango Chutney

Easy Salmon & Mango Chutney

with Zucchini & Potato Wedges

With its rich flavour and delicate texture, salmon stands up well to a good dollop of sweet and tangy mango chutney. Bulk up the potato wedges with zucchini to keep things interesting, and the carbs in check!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Under 30g carbs
Easy Prep
Dietitian approved
Not Suitable for Coeliacs
Naturally Gluten-Free
Calorie Smart
Allergens:
Pesce
Tree Nuts

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 Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

zucchini

1

cucumber

1 packet

salmon

½ head

cos lettuce

1 packet

mango chutney

1 sachet

Aussie spice blend

Not included in your delivery

1

olive oil

½ tsp

honey

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2094 kJ
Fat29.6 g
of which saturates5.4 g
Carbohydrate23.5 g
of which sugars10.1 g
Dietary Fibre4.9 g
Protein33.5 g
Sodium490 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into wedges. Place 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 wedges between two trays.

2
2

• Meanwhile, thinly slice cucumber into rounds. Finely shred cos lettuce (see ingredients). Pat salmon dry with paper towel. • In a medium bowl, combine honey and a drizzle of white wine vinegar and olive oil. Season, then set aside. • In a second medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add salmon, turning to coat.

3
3

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 3-4 minutes each side. • Meanwhile, add cucumber and cos lettuce to bowl with dressing. Toss to combine.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

4
4

• Divide salmon, zucchini and potato wedges and salad between plates. • Dollop mango chutney over salmon to serve.

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