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Sesame-Crumbed Salmon
Sesame-Crumbed Salmon

Sesame-Crumbed Salmon

with Sweet Potato Fries & Pear Salad

Sesame plays a starring role in this delectable dinner – we've added seeds and sesame oil blend to the crumb, giving it extra crunch and an irresistible flavour. Golden fries and a mixed salad with crisp pear are the perfect sidekicks.

Tags:
Calorie Smart
Allergens:
Sesame
Gluten
Wheat
Fish
Soy
Eggs

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 Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 sachet

sesame seeds

½ packet

panko breadcrumbs

1 tub

sesame oil blend

1 packet

salmon

½

pear

1 bag

mixed salad leaves

1 packet

mayonnaise

Not included in your delivery

olive oil

2.5 tsp

soy sauce

1 tsp

rice wine vinegar (or white wine vinegar)

Nutritional Values

per serving
Energy (kJ)2725 kJ
Fat38.5 g
of which saturates7.1 g
Carbohydrate38.7 g
of which sugars13.8 g
Protein34.8 g
Sodium369 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray

Cooking Steps

Bake the sweet potato fries
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the sweet potato to size so it cooks in time.

Make the sesame crumb
2

While the fries are baking, combine the sesame seeds, panko breadcrumbs (see ingredients) and the sesame oil blend in a small bowl. Season with salt and pepper and stir to combine.

Crumb the salmon
3

Pat the salmon dry with paper towel and season both sides with salt and pepper. Place, skin-side down, on a second oven tray lined with baking paper. Lightly drizzle the soy sauce over the salmon and then spoon over the sesame crumb. Gently press down so the crumb sticks.

TIP:It's OK if some of the sesame crust falls off!

Bake the salmon
4

In the last 8-12 minutes of the sweet potato cooking time, bake the salmon until it is just cooked through and the crumb is slightly golden.

TIP: Salmon can be served slightly blushing pink in the centre.

Make the salad
5

While the salmon is cooking, thinly slice the pear (see ingredients). In a small bowl, combine the rice wine vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people), then season with salt and pepper. Add the mixed salad leaves and pear to the dressing and toss to coat.

Serve up
6

Divide the sweet potato fries, sesame-crumbed salmon and pear salad between plates. Serve with the mayonnaise.

TIP: For the Calorie Smart option, serve without the mayonnaise.

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