Quick Seared Salmon & Mumbai Coconut Sauce
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Quick Seared Salmon & Mumbai Coconut Sauce

Quick Seared Salmon & Mumbai Coconut Sauce

with Roast Veggie Medley

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

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

1

sweet potato

1

brown onion

1

beetroot

1 clove

garlic

1 packet

Peeled & Chopped Pumpkin

1 packet

salmon

(Contains Fish; May be present: Crustacean, 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

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide roast veggie medley and seared salmon between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!