Glazed Salmon, Tofu & Seeded Roast Pumpkin
with Apple Salad
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.
We’ve replaced the cucumber in this recipe with green apple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1
Pumpkin
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Tomato
1
Cucumber
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. • Cut plain tofu (see ingredients) into 2cm chunks. • 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. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a paper towel-lined plate. TIP: Patting the skin dry helps it crisp up in the pan!
• 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, tofu, seeded roast pumpkin and garden salad between plates. • Spoon over any remaining glaze. Enjoy!
