Spiced Salmon & Capsicum-Kale Toss

Name: Spiced Salmon & Capsicum-Kale Toss with Charred Corn & Smokey Aioli
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 Brown Onion; 1 Capsicum; 1 Pumpkin; ½ packet Kale; 1 packet Salmon; 1 sachet All-American Spice Blend; 1 tin Sweetcorn; 1 packet Smokey Aioli

with Charred Corn & Smokey Aioli

Get up to $200 off!

If this explosion of colour doesn’t get you excited for dinner, we don’t know what will! Smokey salmon breast sits on a bed of couscous and roasted veggies, the perfect way to soak up every delicious morsel of flavour.

Allergens:

Fish

•Eggs

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Brown Onion

Capsicum

Pumpkin

½ packet

Kale

1 packet

Salmon

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

1 sachet

All-American Spice Blend

1 tin

Sweetcorn

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2137 kJ

Calories511 kcal

Fat37 g

of which saturates6.5 g

Carbohydrate43.9 g

of which sugars31.3 g

Dietary Fibre14.9 g

Protein38.7 g

Sodium717 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Cut brown onion into thick wedges. Cut into small chunks. Thinly slice capsicum into strips. • Cut pumpkin into 1 cm-thick wedges.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• Place pumpkin, onion, and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, roughly tear kale leaves, then discard stem. • When veggies have 8 minutes cook time remaining, remove tray from oven. Add kale and a pinch of salt, gently tossing to combine. Roast until tender. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, pat salmon dry with paper towel. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large bowl, combine All-American spice blend and a drizzle of olive oil. Add salmon and toss to combine. Season.

• Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second large bowl. TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

• While the corn is charring, combine smokey aioli and a dash of water in a small bowl.

• Return frying pan 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. Remove from heat. • Meanwhile, add roasted veggies to the bowl with charred corn. Gently toss to combine. Season to taste.