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Smokey Jamaican Salmon & Roasted Veggies

Smokey Jamaican Salmon & Roasted Veggies

with Charred Corn Salsa

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This dish delivers all the colour and vibrancy that you would expect from a dish straight out of Jamaica. The charred corn salsa teamed with the smokey salmon brings an explosion of flavour and freshness with every bite. Brace your taste buds for a true adventure!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SulphitesFishEgg

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

2

sweet potato

1

capsicum

1

zucchini

1 cob

corn

1 bag

coriander

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

1 packet

mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

¼ tsp

salt

½ tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2963 kJ
Fat41 g
of which saturates7.1 g
Carbohydrate41.9 g
of which sugars21.7 g
Dietary Fibre0 g
Protein38.1 g
Cholesterol0 mg
Sodium1269 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Cut the zucchini into 2cm rounds. Place the sweet potato on an oven tray lined with baking paper. Place the capsicum and zucchini on a second oven tray lined with baking paper. Season both trays with salt and pepper and drizzle with olive oil. Toss to coat, then roast both trays until tender, 25-30 minutes.

TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, slice the kernels off the corn cob. Roughly chop the coriander.

3

Heat a large frying pan over a medium-high heat. Add the corn and cook, stirring, until lightly charred, 4-5 minutes. Transfer to a medium bowl. Add the coriander, white wine vinegar and a drizzle of olive oil to the corn. Season to taste and stir to combine.

TIP: Cover the pan with a lid or foil if the kernels are “popping” out.

4

When the veggies have 10 minutes cook time remaining, combine the mild Caribbean jerk seasoning and a drizzle of olive oil in a medium bowl. Add the salmon and toss to coat.

5

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, until cooked through, 3-4 minutes each side.

TIP: The spice blend will char a little in the pan, don't worry, this adds to the smokey flavour!

6

Divide the Jamaican salmon and roasted veggies between plates. Serve with the mayonnaise and corn salsa.