Roast Salmon & Mumbai Sauce
with Roasted Root Veggie Toss
Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - which you'll see in tonight's roast salmon and veggie toss. Delish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1
Brown Onion
1
Brussels Sprout
1 packet
Coconut Milk
1
Garlic
1 sachet
Mumbai Spice Blend
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Sweet Potato
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• While salmon is cooking, cut beetroot and brown onion into thin wedges. Cut carrot and sweet potato into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat.
• Roast until tender, 25-30 minutes.
• While lamb is resting, finely chop garlic.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend and garlic, stirring until fragrant, 1 minute.
• Stir in coconut milk, the brown sugar and any resting lamb juices and simmer until thickened, 1-2 minutes. Season to taste.
• Once roasted veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste.
• Divide roast veggie toss between plates.
• Top with salmon. Spoon over Mumbai coconut sauce. Enjoy!
