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Soy & Ginger Salmon

Soy & Ginger Salmon

with Roast Veggie Salad & Sesame Seeds

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Take crispy-skinned salmon to the next level with our irresistible mix of soy and ginger. Teamed with a hearty roast veggie salad, no one would know this is a low carb dish.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:SesameFishEggSoyGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

potato

1

carrot

1

zucchini

1 clove

garlic

1 packet

ginger paste

1 packet

sesame seeds

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

1 packet

salmon

(ContainsFishMay be present Milk, Soy, Crustacea)

1 bag

baby spinach leaves

½ packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

½ tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 drizzle

white wine vinegar

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2450 kJ
Fat37.3 g
of which saturates6.4 g
Carbohydrate24.4 g
of which sugars11.4 g
Dietary Fibre5.3 g
Protein35.2 g
Sodium531 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan forced. Cut the potato, carrot and zucchini into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.

2

While the veggies are roasting, finely chop the garlic. In a jug, combine the ginger paste, garlic, soy sauce, brown sugar and white wine vinegar.

3

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Set aside in a small bowl.

4

When the veggies have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel, then season both sides. When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).

TIP: Patting the salmon skin dry helps it crisp up in the pan!

5

Remove the frying pan from the heat. Add the soy-ginger mix, carefully turning the salmon in the sauce until well coated. To the oven tray with the roast veggies, add the baby spinach leaves and garlic aioli (see ingredients). Toss to combine, then season to taste.

TIP: The residual heat in the pan will cook the sauce!

6

Divide the soy and ginger salmon and roast veggie salad between plates. Spoon any remaining pan juices over the salmon. Sprinkle the sesame seeds over the salmon to serve.