Honey-Soy Salmon, Tofu & Seeded Roast Pumpkin
with Cucumber-Tomato Salad- Sesame
- Gluten
- Soy
- Wheat
- Fish
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Sesame
- 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 and tofu 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.*
Ingredients
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
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1
Pumpkin
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Tomato
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. • Cut plain tofu (see ingredients) into 2cm chunks. • Cut pumpkin into 1cm-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!
