Soy & Ginger Sesame Salmon

Name: Soy & Ginger Sesame Salmon with Roast Veggie Salad
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 sweet potato; 1 carrot; 1 zucchini; 1 clove garlic; 1 packet ginger paste; 1 tbs soy sauce; ½ tbs brown sugar; drizzle vinegar (white wine or rice wine); 1 packet salmon; 1 bag baby spinach leaves; ½ packet garlic aioli; 1 packet mixed sesame seeds

with Roast Veggie Salad

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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 30g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 30g carbs

•Climate Superstar

Allergens:

Gluten

•Soy

•Fish

•Eggs

•Sesame

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

carrot

zucchini

1 clove

garlic

1 packet

ginger paste

1 packet

salmon

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

1 bag

baby spinach leaves

½ packet

garlic aioli

(Contains: Eggs;)

1 packet

mixed sesame seeds

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

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Gluten, Soy;)

½ tbs

brown sugar

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2297 kJ

Fat34.2 g

of which saturates4.8 g

Carbohydrate24.1 g

of which sugars13.8 g

Dietary Fibre7.9 g

Protein36.1 g

Sodium533 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and zucchini 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. • 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 to taste.

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