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Mustardy Crumbed Salmon
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Mustardy Crumbed Salmon

Mustardy Crumbed Salmon

with Sweet Potato Wedges & Garden Salad

This meal is a collection of all of our favourite flavours that just seem to give off the best golden crunch. Coat salmon in mustard and then pop it into the pan to watch them crisp up to golden perfection. Pair your salmon with some golden sweet potato wedges and a bright salad and thank us later!

Tags:
Kid Friendly
Over 30g protein
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

2

sweet potato

1 punnet

snacking tomatoes

½ packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 sachet

brown mustard seeds

(Contains Gluten, Wheat;)

1 sachet

Aussie spice blend

1 packet

salmon

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

1 packet

Dijon mustard

1 packet

garlic aioli

(Contains Egg;)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

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

Utensils

Baking Paper

Instructions

1
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
2

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

3
3

• Pat salmon dry with a paper towel. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add salmon, gently turning to coat. • Place salmon skin-side down on a second lined oven tray. Combine Dijon mustard and garlic aioli. Spread half the mustard aioli over top of salmon. • Spoon over panko mixture, gently pressing so it sticks.

4
4

• Drizzle salmon with olive oil. • Bake until crumb is golden and salmon is just cooked through, 8-12 minutes.

5
5

• While salmon 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
6

• Divide wedges, mustardy crumbed salmon and garden salad between plates. • Serve with remaining mustard aioli. Enjoy!