Soy & Ginger Sesame Salmon

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

with Roast Veggie Toss

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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 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.

Tags:

High Protein

•Calorie Smart

•Under 40g carbs

Allergens:

Sesame

•Fish

•Eggs

•Soy

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

1

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.)

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

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy;)

½ tbs

brown sugar

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Calories709 kcal

Energy (kJ)2970 kJ

Fat49 g

of which saturates6.7 g

Carbohydrate32.6 g

of which sugars21.2 g

Dietary Fibre9.5 g

Protein36 g

Sodium709 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of vinegar.

3

• When the veggies have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. 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!

4

• 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!

5

• 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.

6

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