HelloHero: Spiced Salmon & Bombay Potatoes
with Tomato Salad & Garlic Sauce
We can't work out which bit we like best here: the pop of brown mustard seeds on the potatoes and onion, the gentle warmth of the spiced salmon or the creamy garlic sauce. Dig in and decide!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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 packet
chopped potato
½
Brown Onion
2 clove
Garlic
1
Tomato
1
Carrot
1 sachet
Mumbai spice blend
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
brown mustard seeds
(Contains: Gluten, Wheat;)
1 packet
mixed salad leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Roughly chop tomato. Grate carrot. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion with a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and brown mustard seeds and cook until fragrant, 1 minute. Transfer to a large bowl. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Roughly chop tomato. Grate carrot. • Pat salmon dry with paper towel and season both sides. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add salmon, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion with a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and brown mustard seeds and cook until fragrant, 1 minute. Transfer to a large bowl.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, in a second large bowl, combine carrot, tomato, mixed salad leaves, a drizzle of olive oil and white wine vinegar. Season. • To bowl with onion, add potato and toss to combine. • Slice Indian-style salmon. • Divide salmon, roast potatoes and tomato salad between plates. Drizzle garlic sauce over salmon to serve. Enjoy!
