Quick Seared Salmon & Mumbai Coconut Sauce

Name: Quick Seared Salmon & Mumbai Coconut Sauce with Roast Veggie Medley
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 sweet potato; 1 brown onion; 1 beetroot; 1 clove garlic; 1 packet Peeled & Chopped Pumpkin; 1 packet salmon; 1 sachet Mumbai spice blend; 1 packet coconut milk; 1 packet baby spinach leaves; drizzle white wine vinegar

with Roast Veggie Medley

Get up to $200 off!

It's salmon, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent salmon to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!

Tags:

Over 30g protein

Allergens:

Fish

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

brown onion

beetroot

1 clove

garlic

1 packet

Peeled & Chopped Pumpkin

1 packet

salmon

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

1 sachet

Mumbai spice blend

1 packet

coconut milk

1 packet

baby spinach leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2943 kJ

Calories703 kcal

Fat42.9 g

of which saturates19.8 g

Carbohydrate40.9 g

of which sugars27.2 g

Dietary Fibre13.8 g

Protein38.9 g

Sodium699 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan forced. • Cut sweet potato into bite-sized chunks. Peel onion and cut into wedges. • Cut beetroot into 1cm chunks. Finely chop garlic. • Place peeled & chopped pumpkin, onion, sweet potato and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is getting crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, pat salmon dry with paper towel and season both sides (this helps the skin crisp up in the pan!). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.

• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic and Mumbai spice blend, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Toss to coat and season to taste.