Ginger & Lemongrass Salmon

Name: Ginger & Lemongrass Salmon with Roast Veggie Toss & Crispy Shallots
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 potato; 1 carrot; 1 clove garlic; ½ packet sesame oil blend; 1 packet salmon; 1 bag kale; 1 drizzle rice wine vinegar; 1 packet crispy shallots; 1 packet mayonnaise; 2 leaves makrut lime leaves; 1 packet Ginger Lemongrass Paste; 1 beetroot; 1 tbs soy sauce (or gluten-free tamari soy sauce)

with Roast Veggie Toss & Crispy Shallots

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Boasting bold Asian-inspired flavours, tonight's dinner goes to show that low-carb cooking doesn't have to mean missing out on your favourite cuisines.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Sesame

•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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

1 clove

garlic

½ packet

sesame oil blend

1 packet

salmon

1 bag

kale

1 packet

crispy shallots

1 packet

mayonnaise

2 leaves

makrut lime leaves

1 packet

Ginger Lemongrass Paste

beetroot

Not included in your delivery

olive oil

1 drizzle

rice wine vinegar

1 tbs

soy sauce (or gluten-free tamari soy sauce)

Nutritional Values

Energy (kJ)2607 kJ

Fat42.9 g

of which saturates7.5 g

Carbohydrate30.2 g

of which sugars15.2 g

Dietary Fibre8.8 g

Protein34.8 g

Sodium605 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Tear kale leaves from stem, then roughly chop leaves. Place potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 15-20 minutes. Remove veggie tray from oven. Add kale to tray, tossing to combine. Return veggies to oven and roast until tender, a further 5-10 minutes.

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

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Meanwhile, finely chop garlic. Remove centre veins from makrut lime leaves, then very finely chop. In a small bowl, combine ginger lemongrass paste, makrut lime leaves, garlic, sesame oil blend (see ingredients), soy sauce and a pinch of brown sugar. Set aside. Pat salmon dry and season with salt and pepper.

TIP: Makrut lime leaves are fibrous, so make sure to cut them very thin.

When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

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

Reduce heat to medium-low, then add ginger lemongrass mixture. Cook until bubbling, 1 minute. Gently turn salmon to coat, then remove pan from heat.

To the roasted veggie tray, add baby spinach leaves and a drizzle of rice wine vinegar. Gently toss to combine.

Divide roast veggie toss between bowls. Top with the ginger and lemongrass salmon, spooning over any remaining sauce from pan. Sprinkle with crispy shallots. Serve with a dollop of mayonnaise.