Mumbai-Spiced Salmon

Name: Mumbai-Spiced Salmon with Roasted Root Veggies & Coconut Sweet Chilli Mayo
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 potato; 1 carrot; 1 beetroot; 1 packet brown mustard seeds; 1 packet salmon; 1 sachet Mumbai spice blend; 1 bag baby spinach leaves; drizzle white wine vinegar; 1 packet coconut sweet chilli mayonnaise

with Roasted Root Veggies & Coconut Sweet Chilli Mayo

4.5(356)

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Calories

:

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Protein

:

35.6g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Calorie Smart

Easy Prep

Under 30g carbs

Allergens:

Gluten
Wheat
Fish
Eggs
Crustaceans
May contain traces of allergens
Mollusc
Cashew
Almond
Walnut
Macadamia

Tonight, we're taking omega-3 rich salmon to the next level with our Mumbai-inspired seasoning. Add colourful veggies that are roasted with brown mustard seeds and mango mayo for a touch of creamy sweetness, and you! have a nutritionally balanced meal that's simply delicious! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

potato

1

carrot

1

beetroot

1 packet

brown mustard seeds

(Contains: Gluten, Wheat;)

1 packet

salmon

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

1 sachet

Mumbai spice blend

1 bag

baby spinach leaves

1 packet

coconut sweet chilli mayonnaise

(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2678 kJ

Fat43 g

of which saturates5.9 g

Carbohydrate29.8 g

of which sugars16.6 g

Protein35.6 g

Sodium730 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Sprinkle over brown mustard seeds. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

• While veggies are roasting, pat salmon dry with paper towel. In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Season with salt. Add salmon, gently turn to coat. • When veggies have 5 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, add salmon, skin side down first and cook until just cooked through, 2-4 minutes each side.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Patting the skin dry helps it crisp up in the pan!

3

• When the roast veggies have cooled a little, add baby spinach leaves and a drizzle of the white wine vinegar to the oven tray and gently toss to combine. Season to taste.