Honey-Soy Salmon
with Roast Veggie Salad & Aioli- Fish
- Eggs
- Soy
- Gluten
- Crustaceans
- May contain traces of allergens
- Mollusc
With three simple and speedy components, around 30 minutes is all that's standing between you and this delectable low-carb dish! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Ingredients
1
sweet potato
1
carrot
1
zucchini
1 packet
ginger paste
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
1 tbs
honey
1 tbs
water
1 drizzle
white wine vinegar
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and carrot into small chunks. Thinly slice the zucchini into half-moons.
Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, combine the ginger paste, honey, soy sauce, water and a pinch of pepper in a small bowl. Pat the salmon dry and season both sides.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). In the last minute, add the honey-soy mixture to the pan. Simmer until slightly thickened, 30 seconds.
Combine the roasted veggies, mixed salad leaves and a drizzle of white wine vinegar in a large bowl. Season to taste.
TIP: Toss the veggies on the roasting tray to save washing up!
Divide the honey-soy salmon and roast veggie salad between plates. Pour any remaining glaze from the pan over the salmon. Serve with the garlic aioli.
