Mexican-Spiced Salmon & Roast Capsicum
with Sweet Potato & Corn-Coriander Salsa
Watch as the Mexican spices combine with the natural mellow and buttery flavours of the salmon, while your sweet potato crisps up in the oven. All that is left for you to do, is to whip up a quick and tasty salsa!
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.
Ingredients
1 bag
coriander
1 tin
sweetcorn
1 packet
garlic aioli
(Contains Egg;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 punnet
snacking tomatoes
2
sweet potato
1
capsicum
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
20 g
butter
(Contains Milk;)
½ tbs
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and capsicum into bite-sized chunks. • Place veggies 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 veggies between two trays.
• Meanwhile, roughly chop snacking tomatoes. • Roughly chop coriander leaves. • Drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl. Set aside to cool slightly.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat and substitute with a little more flour. Pat salmon dry. On a plate, combine Mexican Fiesta spice blend, the plain flour, the salt and a pinch of pepper. Add salmon, gently turning to coat. • Return frying pan to medium-high heat with the butter and a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• While salmon is cooking, to the bowl with corn, add tomato and coriander. • Add a drizzle of the white wine vinegar and olive oil. • Toss to coat. Season to taste.
• Divide Mexican-spiced salmon and roast veggies between plates. • Spoon any pan juices and the corn-coriander salsa over the salmon. • Serve with a dollop of garlic aioli. Enjoy!