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Salmon & Sesame-Sriracha Slaw

Salmon & Sesame-Sriracha Slaw

with Coriander

Allergens:
Pesce
Egg
Gluten
Sesamzaad
Soja
Hvede

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 Time15 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Shredded Cabbage Mix

Sriracha

1

Carrot

1 packet

Coriander

Salmon

Sesame Dressing

1

Pear

Nutritional Values

Calories427 kcal
Energy (kJ)1790 kJ
Fat27.3 g
of which saturates4.7 g
Carbohydrate12.7 g
of which sugars10.6 g
Dietary Fibre6.2 g
Protein32.1 g
Sodium477 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Set your air fryer to 200°C. Season with salt and pepper. • Place salmon skin-side up into the air fryer basket and cook until just cooked through, 10-12 minutes. • Transfer to a paper towel-lined plate. Season with salt and pepper.

No air fryer? 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. Season with salt and pepper.

2

• Meanwhile, slice pear into thin sticks. • Using a vegetable peeler, peel carrot into ribbons. • In a large bowl, combine sriracha, sesame dressing, the soy sauce and a drizzle of olive oil.

3

• Just before serving, to the bowl with the dressing, add shredded cabbage mix, mixed salad leaves, pear, carrot and tear in coriander. Toss to coat and season to taste.

4

• Divide salmon and sesame-sriracha slaw between plates. Enjoy!

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