Seared Salmon & Soy-Ginger Glaze
with Creamy Roast Veggie Toss- Fish
- Eggs
- May contain traces of allergens
- Crustaceans
- Mollusc
Ingredients
2
Potato
1
Carrot
1
Garlic
1
Ginger Paste
1
Salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1
Baby Spinach Leaves
1
Mayonnaise
(Contains: Eggs;)
1
Red Onion
1
Beetroot
Not included in your delivery
olive oil
1
brown sugar
1
white wine vinegar
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and zucchini into bite-sized chunks. • Cut red onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of white wine vinegar.
• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with paper towel and season both sides (this helps it crisp up in the pan). • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
TIP: Barramundi is cooked through when it turns from translucent to white. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the veggies have 10 minutes remaining, 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. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
• Remove pan from heat. • Add soy-ginger mixture, carefully turning barramundi, until well coated.
TIP: The residual heat in the pan will cook the glaze! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Remove pan from heat. • Add soy-ginger mixture, carefully turning salmon, until well coated.
TIP: The residual heat in the pan will cook the glaze!
• In a medium bowl, combine baby spinach leaves, roasted veggies and mayonnaise. Toss to combine. Season to taste.
TIP: Toss the veggies on the oven tray to save on washing up!
• Divide the glazed barramundi and creamy roast veggie toss between plates. • Spoon any remaining soy-ginger glaze from the pan over the barramundi to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide the glazed salmon and roast veggie salad between plates. • Spoon any remaining soy-ginger glaze from the pan over the salmon to serve. Enjoy!
