Herby Salmon & Almond Crumb Sprinkle
with Sesame Pumpkin & Beetroot Salad- Almond
- Sesame
- Fish
- Wheat
- Gluten
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
- Gluten
- Wheat
- Crustaceans
- Fish
- Molluscs
Ingredients
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Peeled & Chopped Pumpkin
1 packet
Baby Spinach Leaves
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Almond, Gluten, Wheat.)
2
Garlic
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy, Gluten.)
1
Beetroot
Not included in your delivery
1 tbs
Mayonnaise
(Contains: Eggs;)
1 drizzle
olive oil
1 drizzle
white wine vinegar
Cooking Steps
• Cut beetroot into 1cm chunks. • In a large bowl, combine beetroot, peeled & chopped pumpkin, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper. • Set air fryer to 200°C. Place beetroot and pumpkin into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. Transfer to a bowl and set aside to cool slightly.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with sesame seeds and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, pat salmon dry with a paper towe. • In a medium bowl, combine salmon, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. • Once veggies are done, place salmon skin-side up into air fryer basket and cook, until just cooked through, 10-12 minutes (cook in batches if needed).
TIP: No air fryer? 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!
• While salmon is cooking, finely chop garlic and roasted almonds. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and almonds and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
• To bowl with roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine and season to taste. • Divide sesame pumpkin and beetroot salad between plates. Top with almond-crumbed salmon, spooning over any extra crumbing from the pan. • Serve with mayonnaise. Enjoy!
