Miso-Ginger Salmon & Sesame Fries

Name: Miso-Ginger Salmon & Sesame Fries with Japanese-Style Salad
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 olive oil; 1 packet mixed sesame seeds; ½ packet miso paste; 1 packet ginger paste; 2 tsp brown sugar; 1 tsp rice wine vinegar; 1 tsp water; 1 packet salmon; 1 carrot; 1 bunch spring onion; 1 bag shredded cabbage mix; 1 packet roasted peanuts; 1 tomato; 2 potato; 1 packet Japanese dressing

with Japanese-Style Salad

Get up to $200 off!

Not only is this Japanese-inspired dish packed with veggies, it's full of flavour - from the umami and zingy coating on the salmon, to the nutty mixed sesame seeds on the fries, every morsel is super moreish.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Not Suitable for Coeliacs

Allergens:

Sesame

•Soy

•Gluten

•Wheat

•Fish

•Peanuts

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

1 packet

mixed sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

½ packet

miso paste

(Contains: Soy, Gluten, Wheat;)

1 packet

ginger paste

1 packet

salmon

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

carrot

1 bunch

spring onion

1 bag

shredded cabbage mix

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)

tomato

potato

1 packet

Japanese dressing

(Contains: Sesame, Soy;)

Not included in your delivery

olive oil

2 tsp

brown sugar

1 tsp

rice wine vinegar

1 tsp

water

Nutritional Values

Energy (kJ)3207 kJ

Fat46.5 g

of which saturates7.6 g

Carbohydrate41.9 g

of which sugars15.9 g

Protein41.1 g

Sodium705 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with the mixed sesame seeds. Toss to coat, then spread out in a single layer. Bake until tender, 20-25 minutes.

While the fries are baking, pat the salmon dry with a paper towel. Season with salt and pepper. Combine the miso paste (see ingredients), ginger paste, brown sugar, rice wine vinegar and the water in a large bowl. Add the salmon to the miso mixture, gently turning to coat.

Roughly chop the tomato. Grate the carrot. Thinly slice the spring onion.

When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Add an extra dash of water if the salmon is sticking to the pan.

While the chicken is cooking, combine the shredded cabbage mix, tomato, carrot, roasted peanuts and spring onion in a medium bowl. Add the Japanese dressing. Toss to coat.