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Salmon with Zucchini Salsa

Salmon with Zucchini Salsa

& Smashed Potatoes

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This tasty pickled zucchini salsa would be good on just about anything. Perched atop tender salmon and served with crispy smashed potatoes, these three are a wining trio. Now you've learned to pickle your own veg, you won't stop there - try it with carrot or cucumber or let your imagination run wild!

Tags:Naturally Gluten-FreeHigh FiberHigh ProteinLactose freeSeafood first
Allergens:Fish

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

potatoes

1

zucchini

1 bunch

mint

2 fillet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

Not included in your delivery

1 tsp

white wine vinegar

½ tsp

sugar

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2020 kJ
Fat22.5 g
of which saturates4.1 g
Carbohydrate29.5 g
of which sugars3.9 g
Dietary Fibre0 g
Protein37.7 g
Sodium80 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Bowl
Baking Paper
Baking Tray
Non-Stick Pan
Paper Towel
Spatula
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare your ingredients, halve potatoes, peel zucchini into ribbons and finely chop the mint.

2

Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over a medium-high heat and cook for 10 minutes or until tender. Drain really well and then absorb any excess moisture on a paper towel lined plate. Using the side of a chef’s knife slightly flatten potato pieces to roughen up the edges. Set aside.

3

Meanwhile, to make the zucchini salsa, place the zucchini ribbons in a medium bowl and add the white wine vinegar, mint, white sugar and a drizzle of olive oil. Toss well and set aside.

4

Heat a greased medium frying pan over a medium-high heat. Season the salmon fillets on both sides with salt and pepper and then add them to the frying pan and cook for 1 minute on each side. Transfer the salmon to the prepared oven tray and cook in the oven for 7-8 minutes or until cooked to your liking.

5

Meanwhile, wipe the same medium frying pan clean with paper towel and heat the olive oil over a medium-high heat. Carefully add the smashed potatoes and cook for 5 minutes tossing the potatoes occasionally until golden and crispy. Season to taste with salt and pepper. Remove from the frying pan and drain on paper towel.

6

To serve, divide the smashed potatoes and salmon fillets between plates. Top the salmon fillets with the zucchini ribbon salsa.