Honey Chipotle Salmon

Name: Honey Chipotle Salmon with Rainbow Veggie Fries & Creamy Slaw
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 1 zucchini; 1 beetroot; 1 bag coriander; 1 packet mild chipotle sauce; 1 tsp honey; 1 packet slaw mix; 1 packet garlic aioli; drizzle white wine vinegar; 1 packet salmon

with Rainbow Veggie Fries & Creamy Slaw

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Tonight, we're giving salmon a whole lot of Mexican flavour and attitude. Our honey chipotle combo works beautifully with succulent salmon, as well as veggie fries and a crisp slaw. Enjoy this low-carb sensation!

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

Tags:

Not Suitable for Coeliacs

•Under 30g carbs

•Calorie Smart

Allergens:

Soy

•Eggs

•Fish

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

beetroot

1 bag

coriander

1 packet

mild chipotle sauce

(Contains: Soy;)

1 packet

slaw mix

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2623 kJ

Fat41.8 g

of which saturates6.6 g

Carbohydrate24.9 g

of which sugars23.4 g

Dietary Fibre14.4 g

Protein33.9 g

Sodium561 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat the oven to 240°C/220°C fan-forced. Cut the carrot, zucchini and beetroot into fries.

Spread the veggie fries over a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and spread out in a single layer. Bake until tender, 20-25 minutes.

SPICY! The chipotle sauce is spicy so use a little less if you're sensitive to heat! While the fries are baking, combine the mild chipotle sauce, honey, and a small drizzle of water in a small bowl. Season and set aside.

In a medium bowl, combine the slaw mix, garlic aioli, a drizzle of white wine vinegar and a drizzle of olive oil. Season and set aside.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Pat the salmon dry with a paper towel and season both sides. When the oil is hot, cook the salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove the pan from the heat and add the chipotle glaze, gently turning, until coated. TIP: Patting the skin dry helps it crisp up in the pan!

Roughly chop the coriander. Divide the honey chipotle salmon between plates. Serve with the veggie fries and creamy slaw. Pour over any remaining pan sauce. Garnish with the coriander.