HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Salmon & Bombay Potatoes With Garlic Yoghurt & Rainbow Salad
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Indian Salmon & Bombay Potatoes with Garlic Yoghurt & Rainbow Salad

Indian Salmon & Bombay Potatoes with Garlic Yoghurt & Rainbow Salad

Lean Protein | Healthier Carbs | Packed with Veggies

Balanced
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Tonight we're taking omega-3 rich salmon to the next level with our Indian-inspired seasoning. Add a rainbow salad on the side, and you have a nutritionally balanced meal that’s simply delicious!

Tags:Not Suitable for CoeliacsBalancedNaturally Gluten-FreeUnder 650kcal
Allergens:GlutenMilkFish

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potatoes

¼ sachet

turmeric

1 sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

2 clove

garlic

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

1 bag

coriander

1

tomato

½

carrot

1 bag

mixed salad leaves

Not included in your delivery

tbs

olive oil

¼ tsp

salt

½ tsp

honey

2 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2604 kJ
Fat32.6 g
of which saturates7.6 g
Carbohydrate40 g
of which sugars12.9 g
Dietary Fibre0 g
Protein38.8 g
Cholesterol0 mg
Sodium596 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil, a pinch of pepper, the salt, turmeric (1/4 tsp for 2 people / 1/2 tsp for 4 people) and brown mustard seeds on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

Finely chop the garlic. In a large frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil and whisk to combine. Season to taste and set aside.

3

In a medium bowl, combine the Mumbai spice blend and a drizzle of olive oil. Season with salt and pepper. Add the salmon and toss to coat.

4

Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, and cook until cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: The spice blend chars a little in the pan, this adds to the flavour!

5

Roughly chop the coriander. Finely chop the tomato. Grate the carrot (unpeeled). In a second medium bowl, combine olive oil (2 tsp for 2 people / 1 tbs for 4 people), the honey, vinegar and a pinch of salt and pepper. Just before serving, add the mixed salad leaves, carrot and tomato and toss to coat.

6

Toss the coriander through the roasted potato. Divide the Bombay potatoes, Indian salmon and rainbow salad between plates. Top with the garlic yoghurt to serve.