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Seared Salmon & Fragrant Coconut Sauce

Seared Salmon & Fragrant Coconut Sauce

Seared Salmon & Fragrant Coconut Sauce

with Garlicky Greens

Up to 180$ + Free Treats / Extras for Life

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 garlicky greens, it's all you need to create a meal fit for royalty!

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

Pea Pods

1

Carrot

1 packet

Coconut Milk

2

Garlic

1 packet

Green Beans

1 sachet

Mumbai Spice Blend

280 g

Salmon

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

Not included in your delivery

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutritional Values

Calories576 kcal

Energy (kJ)2410 kJ

Fat42.5 g

of which saturates20.2 g

Carbohydrate11.5 g

of which sugars7.4 g

Dietary Fibre9.8 g

Protein37.3 g

Sodium556 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Get prepped & cook the veggies

1

• Chop broccoli (including stalk!) into small florets. Thinly slice the carrot into rounds. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add broccoli, carrot and trimmed green beans and cook, tossing, until softened, 5-6 minutes. Add garlic and cook until fragrant, 1-2 minutes. • Set aside on serving plates. TIP: Add a dash of water to the pan to help speed up the cooking process.

Cook the salmon

2

• 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 with salt and pepper. • 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. TIP: Patting the skin dry helps it crisp up in the pan!

3

• Return frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend, stirring until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer until bubbling, 2-3 minutes.

4

• Divide seared salmon between plates with the garlicky greens. • Spoon over fragrant coconut sauce to serve. Enjoy!

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