Honey-Soy Salmon
with Roast Veggie Salad & Ginger Aioli- Soy
- Gluten
- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
Around 30 minutes is all that's standing between you and this delectable low-carb dish. There are three simple components: roasted veggies, salad and salmon with an irresistible glaze, and they come together in perfection. You've got this! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
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 sachet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
1 tbs
honey
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tbs
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato and carrot into small chunks. Thinly slice the zucchini into half-moons.
Place the potato, carrot and zucchini onto a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then 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.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). With 1 minute remaining on the salmon, add the honey-soy mixture to the pan. Simmer, until slightly thickened, 30 seconds.
While the salmon is cooking, combine the roasted veggies, mixed salad leaves and a drizzle of white wine vinegar in a large bowl. Season to taste.
Divide the honey-soy salmon and roast veggie salad between plates. Pour over any glaze from the pan. Serve with the garlic aioli.
