Our Plans
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Mustard Crumbed Salmon

with Wedges & Garden Salad

Allergens:
Gluten
Wheat
Fish
Egg

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
DifficultyEasy

Ingredients

Serving amount

1

panko breadcrumbs

(Contains Gluten, Wheat;)

1

brown mustard seeds

(Contains Gluten, Wheat;)

1

salmon

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

1

snacking tomatoes

1

garlic aioli

(Contains Egg;)

1

mixed salad leaves

2

sweet potato

Not included in your delivery

olive oil

sideBannerName

Nutritional Values

Energy (kJ)3072 kJ
Calories0 kcal
Fat44.7 g
of which saturates5.7 g
Carbohydrate45.6 g
of which sugars14 g
Dietary Fibre0 g
Protein37 g
Cholesterol0 mg
Sodium743 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

2

• Meanwhile, halve snacking tomatoes. • In a small bowl, combine panko breadcrumbs (see ingredients) and brown mustard seeds. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

3

• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast, turning to coat, • Place chicken breast on a second lined oven tray. Combine Dijon mustard and garlic aioli. Spread half the mustard aioli over top of chicken. • Spoon over panko mixture, gently pressing so it sticks. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've swapped to salmon, pat salmon dry with paper towel and add to bowl with Aussie spice blend, gently turning to coat. Place salmon skin-side down on a second lined oven tray. Spread half the mustard mayo over top of salmon. Spoon over panko mixture, gently pressing so it sticks.

4

• Drizzle chicken with olive oil. • Bake until crumb is golden and chicken is cooked through, 16-20 minutes.

TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Drizzle salmon with olive oil. Bake until crumb is golden and salmon is just cooked through, 8-12 minutes.

5

• While chicken is baking, in a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add snacking tomatoes and mixed salad leaves. Toss to coat.

6

• Divide wedges, mustardy crumbed chicken and garden salad between plates. • Serve with remaining mustard aioli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Divide wedges, mustard crumbed salmon and garden salad between plates.