Indian-Spiced Salmon & Roast Potatoes

Name: Indian-Spiced Salmon & Roast Potatoes with Cherry Tomato Salad & Garlic Sauce
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; ½ brown onion; 2 clove garlic; 1 punnet snacking tomatoes; 1 carrot; 1 packet brown mustard seeds; 1 bag mixed salad leaves; 1 drizzle white wine vinegar; 1 packet Garlic Sauce; 1 packet salmon; 1 bag chopped potato; 1 sachet Mumbai spice blend

with Cherry Tomato Salad & Garlic Sauce

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We can't work out which bit we like best here: the pop of brown mustard seeds on the potatoes and onion, the gentle warmth of the spiced salmon or the creamy garlic sauce. Dig in and decide!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian approved

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Sesame

•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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

brown onion

2 clove

garlic

1 punnet

snacking tomatoes

carrot

1 packet

brown mustard seeds

(Contains: Gluten, Wheat;)

1 bag

mixed salad leaves

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 packet

salmon

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

1 bag

chopped potato

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2651 kJ

Fat34.1 g

of which saturates5.6 g

Carbohydrate41.4 g

of which sugars10.2 g

Protein38.1 g

Sodium776 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the potato between two trays.

• Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Grate carrot. Halve snacking tomatoes. • Pat salmon dry with paper towel. Season both sides. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add salmon, turning to coat.

• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • Cook onion, brown mustard seeds and a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large heatproof bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

• Meanwhile, combine a drizzle of white wine vinegar and olive oil in a second large bowl. Season, then add carrot, tomatoes and mixed salad leaves. Toss to combine. Set aside. • Transfer roasted potato to the bowl with the cooked onion. Toss to combine.