HelloHero: Salmon & Rocket-Tomato Salad

Name: HelloHero: Salmon & Rocket-Tomato Salad with Parmesan Mashed Potato & Garlic Butter
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 60 g butter; 2 tbs milk; 1 packet Parmesan cheese; 3 clove garlic; 1 tomato; 1 packet salmon; ½ tsp honey; 1 packet Dijon mustard; drizzle vinegar (balsamic or white wine); 1 packet spinach & rocket mix

with Parmesan Mashed Potato & Garlic Butter

Get up to $200 off!

With its perfect proportions and superstar ingredients, your average salmon, salad and mash, has levelled up! In this number, Parmesan is laced through creamy mashed potatoes, while the salad welcomes tomato wedges and spinach and rocket into the mix. And what is steak without a dollop of garlic butter, we couldn't not!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

Allergens:

Milk

•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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Parmesan cheese

(Contains: Milk;)

3 clove

garlic

tomato

1 packet

salmon

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

1 packet

Dijon mustard

1 packet

spinach & rocket mix

Not included in your delivery

olive oil

60 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

½ tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3166 kJ

Calories757 kcal

Fat53.6 g

of which saturates23.2 g

Carbohydrate28 g

of which sugars7.7 g

Dietary Fibre6.1 g

Protein40.1 g

Sodium475 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add half the butter, milk and Parmesan cheese to potato. Mash until smooth. Cover to keep warm.

• Meanwhile, finely chop garlic. Slice tomato into wedges. • In a small bowl, place the remaining butter and allow to come to room temperature. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer to bowl with the softened butter. Mash to combine, then set aside.

TIP: If the butter is too hard, leave to warm up and combine later!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry and season both sides. Season salmon with salt and pepper. • Return frying pan to high heat with a drizzle of olive oil. • When the oil is hot, cook the salmon, skin-side down first, 2-4 minutes each side. Transfer to a plate to rest.

• In a large bowl, combine the honey with a drizzle of vinegar and olive oil. Add snacking tomatoes, spinach, rocket & fennel mix and Parmesan cheese. Toss to combine. Season. • Divide salmon, Dijon mashed potato and rocket-tomato salad between plates. • Dollop a spoonful of garlic butter over salmon to serve. Enjoy!

Little Chefs: Add the finishing touches by tossing the salad and dolloping over the garlic butter!