Balsamic Glazed Salmon
with Crumbed Dukkah Potatoes
Your salmon is about to be brought to life with this balsamic level 1 glaze. It’s sticky, surprising and lip-smackingly good. We can’t wait for you to try it!
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
400 g
potatoes
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 fillet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
½ bag
rocket leaves
1
red onion
1 bunch
parsley
Not included in your delivery
2 tsp
olive oil
2 tbs
balsamic vinegar
2 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, chop the potatoes into 2 cm chunks (unpeeled), cut the red onion into wedges, pat the salmon dry, and pick and roughly chop the parsley leaves.
Place the potato and red onion on a lined oven tray. Drizzle in half the olive oil and season with salt and pepper. Cook the veggies for 20 minutes. Remove from the oven and pour over the dukkah. Toss to coat and then return the veggies to the oven for a further 10-15 minutes, or until golden and cooked through.
Meanwhile, combine the balsamic vinegar and brown sugar in a small bowl. Season with salt and pepper. Place the salmon on a second lined oven tray. Brush the salmon with the balsamic mixture until completely coated on all sides. Place the salmon in the oven for the final 15 minutes of the potato and red onion cooking time, or until cooked through.
Place the rocket leaves in a large bowl. Drizzle with the remaining olive oil and season with salt and pepper.
To serve, divide the balsamic glazed salmon, rocket and crumbed dukkah potatoes between plates. Sprinkle over the chopped parsley. Enjoy!