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Honey Chipotle Salmon

Honey Chipotle Salmon

with Rainbow Veggie Fries & Creamy Slaw

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Tonight, we're giving salmon a whole lot of Mexican flavour and attitude. Our honey chipotle combo works beautifully with succulent salmon, as well as veggie fries and a crisp slaw. Enjoy this low-carb sensation!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving

Tags:Not Suitable for CoeliacsUnder 30g carbsNaturally Gluten-FreeUnder 650kcal
Allergens:SoyEggFish

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

1

carrot

1

zucchini

1

beetroot

1 bag

coriander

1 packet

mild chipotle sauce

(ContainsSoy)

1 packet

slaw mix

1 packet

garlic aioli

(ContainsEgg)

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2623 kJ
Fat41.8 g
of which saturates6.6 g
Carbohydrate24.9 g
of which sugars23.4 g
Dietary Fibre14.4 g
Protein33.9 g
Sodium561 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large 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 carrot, zucchini and beetroot into fries.

2

Spread the veggie fries over a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and spread out in a single layer. Bake until tender, 20-25 minutes.

3

SPICY! The chipotle sauce is spicy so use a little less if you're sensitive to heat! While the fries are baking, combine the mild chipotle sauce, honey, and a small drizzle of water in a small bowl. Season and set aside.

4

In a medium bowl, combine the slaw mix, garlic aioli, a drizzle of white wine vinegar and a drizzle of olive oil. Season and set aside.

5

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Pat the salmon dry with a paper towel and season both sides. When the oil is hot, cook the salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove the pan from the heat and add the chipotle glaze, gently turning, until coated. TIP: Patting the skin dry helps it crisp up in the pan!

6

Roughly chop the coriander. Divide the honey chipotle salmon between plates. Serve with the veggie fries and creamy slaw. Pour over any remaining pan sauce. Garnish with the coriander.