Soy & Ginger Sesame Salmon
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Soy & Ginger Sesame Salmon

Soy & Ginger Sesame Salmon

with Roast Veggie Salad

We're in our light and bright era this Summer, so only a salad will do. 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
Under 650kcal
Under 30g carbs
Climate Superstar
Allergens:
Gluten
Soy
Fish
Egg
Sesame

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

sweet potato

1

carrot

1

zucchini

1 clove

garlic

1 packet

ginger paste

1 packet

salmon

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

1 packet

baby spinach leaves

½ packet

garlic aioli

(Contains Egg;)

1 sachet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, 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)

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Nutritional Values

Energy (kJ)2297 kJ
Calories549 kcal
Fat34.2 g
of which saturates4.8 g
Carbohydrate24.1 g
of which sugars13.9 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

Instructions

1
1

• 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.

2
2

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

3
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
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
5

• To the tray with the roast veggies, add baby spinach leaves and garlic aioli (see ingredients). Toss to combine, then season to taste.

6
6

• 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!