Soy-Ginger Sesame Salmon & Tofu
with Roast Veggie Toss
Take crispy-skinned salmon 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 and roast veggie salad that feels a bit fancy thanks to our garlic aioli working its magic as a dressing.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Baby Spinach Leaves
1
Garlic
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Ginger Paste
1
Sweet Potato
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Carrot
1
Beetroot
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!
