Mumbai-Spiced Salmon & Bombay Potatoes
with Cherry Tomato-Rocket Salad & Garlic Yoghurt
Tonight, we're taking omega-3 rich salmon to the next level with our Indian-inspired seasoning. Add mustard seed-adorned potatoes and a salad with a touch of tartness, and you have yourself a nutritionally balanced meal that’s simply delicious!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
2
potato
1 packet
brown mustard seeds
(Contains Gluten, Wheat;)
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Mumbai spice blend
1 bag
coriander
1 punnet
snacking tomatoes
½
carrot
1 bag
Spinach, Rocket & Fennel Mix
Not included in your delivery
olive oil
½ tsp
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. • Sprinkle over brown mustard seeds. Drizzle with olive oil and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Pat salmon dry with paper towel. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Season with salt and pepper. • Add salmon, turning to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• When potato has 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Once hot, cook salmon, skin-side down first, until cooked through, 2-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While salmon is cooking, roughly chop coriander. • Halve snacking tomatoes. • Grate carrot (see ingredients). • In a second medium bowl, combine the honey with a drizzle of olive oil and the white wine vinegar. • Add spinach, rocket & fennel mix, carrot and tomato, tossing to coat. Season to taste.
• Toss coriander through the roasted potato. • Divide Mumbai-spiced salmon, Bombay potatoes and salad between plates. • Dollop the garlic yoghurt over the salmon to serve. Enjoy!