Soy & Ginger Sesame Salmon
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 roast veggie salad that feels a bit fancy thanks to our garlic aioli working its magic as a dressing.
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 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.)
1 packet
Sweet Potato Chunks
1
Capsicum
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Broccoli
1 packet
Ginger Paste
1
Sweet Potato
1 packet
Garlic Aioli
(Contains: Eggs;)
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)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut broccoli and capsicum into bite-sized chunks. • Place broccoli, capsicum and sweet potato chunks 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.
TIP: If you ordered sweet potato chunks, no need to prep — save the whole ones for another meal!
• Meanwhile, finely chop garlic. • 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, 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!
• 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, spooning any remaining sauce from the pan over the salmon. • Sprinkle with mixed sesame seeds to serve. Enjoy!
