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Mexican Recipes

Mexican-Spiced Salmon

Mexican-Spiced Salmon

Mexican-Spiced Salmon

with Roast Potatoes & Corn Salsa

Up to 180$ + Free Treats / Extras for Life

Tags:

High Protein

Allergens:

Fish

•Eggs

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

280 g

Salmon

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

1

Spring Onion

1 packet

Snacking Tomatoes

1

Capsicum

1 tin

Sweetcorn

2

Sweet Potato

1 packet

Garlic Aioli

(Contains: Eggs;)

1 sachet

Mexican Fiesta Spice Blend

Nutritional Values

Calories600 kcal

Energy (kJ)2510 kJ

Fat39.5 g

of which saturates5.5 g

Carbohydrate27.6 g

of which sugars13.2 g

Dietary Fibre6 g

Protein33 g

Sodium650 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• Meanwhile, roughly chop snacking tomatoes. • Thinly slice spring onion. • Drain sweetcorn.

3

• Heat a large frying pan over high heat. Cook corn, tossing, 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.

4

Custom Recipe: If you've swapped to salmon, pat salmon dry, then coat in the spice mixture as above. Heat pan as above, then cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

5

• While barramundi is cooking, to the bowl with corn, add tomato. • Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.

6

• Divide Mexican-spiced barramundi and roast veggies between plates. • Spoon any pan juices, corn salsa and spring onion over the barramundi. • Serve with a dollop of garlic aioli. Enjoy!

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