Soy & Ginger Sesame Salmon

Name: Soy & Ginger Sesame Salmon with Tofu & Roast Veggie Toss
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Baby Spinach Leaves; 1 Garlic; 1 sachet Mixed Sesame Seeds; 1 packet Ginger Paste; 1 Sweet Potato; 280 g Salmon; 1 packet Garlic Aioli; 1 Carrot; 1 Beetroot; 1 Japanese Tofu; 1 drizzle olive oil; 1 drizzle vinegar (white wine or rice wine); 1 tbs soy sauce (or gluten-free tamari soy sauce); ½ tbs brown sugar

with Tofu & Roast Veggie Toss

Get up to $200 off!

Take crispy-skinned salmon and tofu to the next level with an irresistible mix of salty, sweet and umami soy, zingy ginger and nutty sesame seeds. Team with a hearty tofu, roast veggie salad that feels a bit fancy thanks to our garlic aioli working its magic as a dressing.

Tags:

High Protein

Allergens:

Sesame

•Fish

•Eggs

•Gluten

•Soy

•Wheat

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Garlic

1 sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1 packet

Ginger Paste

Sweet Potato

280 g

Salmon

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

1 packet

Garlic Aioli

(Contains: Eggs;)

Carrot

Beetroot

Japanese Tofu

(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (white wine or rice wine)

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy;)

½ tbs

brown sugar

Nutritional Values

Calories824 kcal

Energy (kJ)3450 kJ

Fat57.8 g

of which saturates8.5 g

Carbohydrate26.7 g

of which sugars18.9 g

Dietary Fibre9.7 g

Protein49.4 g

Sodium1170 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, beetroot and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, finely chop garlic. • Cut plain tofu (see ingredients) into 2cm chunks. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of vinegar.

• When the veggies have 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a paper towel-lined plate. Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with a paper towel, then 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 the salmon crisp up in the pan!

• Remove pan from heat. Add soy-ginger mixture, gently turning salmon until well coated. TIP: The residual heat in the pan will cook the sauce!

• To the tray with the roast veggies, add baby spinach leaves and garlic aioli (see ingredients). • Toss to combine, then season with salt and pepper to taste.

• Divide roast veggie toss between plates. • Top with soy and ginger sesame salmon and tofu, spooning any remaining sauce from the pan over the salmon. • Sprinkle with mixed sesame seeds to serve. Enjoy!