HelloHero: Spiced Salmon & Bombay Potatoes
with Tomato Salad & Garlic Sauce- Fish
- Gluten
- Wheat
- Eggs
- Milk
- Sesame
- Crustaceans
- May contain traces of allergens
- Mollusc
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.*
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!
