Quick Garlicky-Honey Salmon Salad
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Quick Garlicky-Honey Salmon Salad

Quick Garlicky-Honey Salmon Salad

with Charred Capsicum & Babaganoush

These garlikcy-honey salmon deserve a salad that is just as tasty as they are. Stepping up to the plate today, is charred capsicum, spring onion, pepitas and babaganoush, all ready to take you on a flavour adventure!

Tags:
Calorie Smart
•Under 40g carbs
•Over 30g protein
Allergens:
Fish
•Egg
•Sesame

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

capsicum

1 sprig

spring onion

1

cucumber

1 packet

salmon

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

1 sachet

garlic & herb seasoning

1 packet

babaganoush

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

1 packet

spinach & rocket mix

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 packet

pepitas

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2480 kJ
Calories593 kcal
Fat44.6 g
of which saturates6.4 g
Carbohydrate12.6 g
of which sugars6.9 g
Dietary Fibre5.6 g
Protein34.6 g
Sodium769 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1
1

• Thinly slice capsicum. Thinly slice cucumber into rounds. Thinly slice spring onion. • In a medium bowl, combine salmon, chermoula spice blend, a pinch of salt and a drizzle of olive oil. • In a small bowl, combine babaganoush, a drizzle of olive oil, a pinch of salt and a splash of water.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, until tender and slightly charred, 4-5 minutes. Transfer to a large bowl and allow to cool.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove from heat and add the honey, gently turning salmon to coat.

4
4

• To the bowl with the capsicum, add cucumber, spring onion, spinach & rocket mix and golden goddess dressing and a drizzle of vinegar. Toss to combine and season to taste. • Divide golden goddess salad between bowls. • Top with Middle Eastern glazed salmon and babaganoush. • Garnish with pepitas. Enjoy!