Glazed Salmon & Seeded Roast Pumpkin
with Apple Salad
You've now arrived at flavour central, the hub where we serve only the tastiest dishes from our hearts to your homes. This soy-glazed salmon is proof of this mega flavour and these seeded roast pumpkin wedges are truly divine.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the cucumber in this recipe with green apple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
1
pumpkin
1 sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1
green apple
1
tomato
1 packet
mixed salad leaves
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
½ tbs
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Remove from oven, then sprinkle with everything garnish to coat.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• In a small bowl, combine the soy sauce, honey and vinegar. • Pat salmon dry with paper towel and season both sides. • When the pumpkin has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove from heat and add the honey-soy mixture, turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, thinly slice green apple into wedges. • Roughly chop tomato. • In a large bowl, combine apple, tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide glazed salmon, seeded roast pumpkin and apple salad between plates. • Spoon over any remaining glaze to serve. Enjoy!