Mumbai-Spiced Salmon & Bombay Potatoes

Name: Mumbai-Spiced Salmon & Bombay Potatoes with Cherry Tomato-Rocket Salad & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 1 packet brown mustard seeds; 2 clove garlic; 1 packet Greek-style yoghurt; 1 packet salmon; 1 sachet Mumbai spice blend; 1 bag coriander; 1 punnet snacking tomatoes; ½ carrot; ½ tsp honey; drizzle white wine vinegar; 1 bag Spinach, Rocket & Fennel Mix

with Cherry Tomato-Rocket Salad & Garlic Yoghurt

Get up to $200 off!

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.

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian approved

Allergens:

Gluten

•Wheat

•Milk

•Fish

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

brown mustard seeds

2 clove

garlic

1 packet

Greek-style yoghurt

1 packet

salmon

1 sachet

Mumbai spice blend

1 bag

coriander

1 punnet

snacking tomatoes

carrot

1 bag

Spinach, Rocket & Fennel Mix

Not included in your delivery

olive oil

½ tsp

honey

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2170 kJ

Fat21.4 g

of which saturates12.5 g

Carbohydrate41.1 g

of which sugars11 g

Protein38 g

Sodium950 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

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!