Seared Salmon & Garlic-Almond Crumb
with Roast Veggies & Pear Salad
You're going to love this one – the crunch of the almond crumb against the succulent salmon is mind-blowingly good. With roasted beetroot and a crisp pear salad, we reckon it's destined for greatness!
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.
Ingredients
1 unit
potatoes
1 unit
beetroot
½ clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
¼ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1 unit
pear
1 bag
rocket leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
2 tsp
white wine vinegar
½ tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Place the potato and beetroot on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, finely chop the garlic (see ingredients list), or use a garlic press. Gently bash the roasted almonds in their bag with a rolling pin or the back of a frying pan (or roughly chop the almonds if you prefer).
Heat a medium frying pan over a medium-high heat. Add the almonds and toast, tossing, until fragrant, 2-3 minutes. Transfer to a medium bowl. Return the pan to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and a pinch of salt and pepper. Cook, stirring, until golden, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to the bowl with the almonds.
Return the pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest.
TIP: Patting the skin dry helps it crisp up in the pan!
Thinly slice the pear. In a medium bowl, combine the vinegar (white wine or red wine), honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper. Add the pear and rocket leaves, then toss to coat.
Divide the salmon, pear salad and the roasted potato and beetroot between plates. Sprinkle the almond crumb over the salmon and serve with the dill & parsley mayonnaise.
