Char Siu Salmon & Sesame Pumpkin Salad
with Sesame Dressing Drizzle
Jazz up juicy salmon with a sticky char siu sauce that takes just a few minutes to make. Keep up the Cantonese-inspired theme by roasting the pumpkin with a sprinkle of aromatic mixed sesame seeds.
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
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
char siu paste
(Contains Soy;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
mixed salad leaves
1
carrot
1
pumpkin
1
tomato
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
olive oil
½ tbs
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
3 tbs
water
1 drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into bite-sized chunks. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. Set aside to slightly cool.
TIP: Peel the pumpkin if you prefer!
• While pumpkin is roasting, roughly chop tomato. • Grate carrot. • In a small bowl, combine char siu paste, the brown sugar, the soy sauce and the water.
• Pat salmon dry with paper towel and season both sides. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.
• In a large bowl, combine a drizzle of the vinegar and olive oil. • Season, then add mixed salad leaves, tomato and carrot. Set aside.
• Return frying pan to medium-high heat. • Cook char siu mixture, until slightly reduced, 2-3 minutes. • Remove from the heat and stir in any salmon resting juices.
• Add sesame pumpkin to the salad, gently tossing to combine. • Divide the salmon and sesame pumpkin salad between plates. • Spoon char siu sauce over the salmon. • Drizzle sesame dressing over salad to serve. Enjoy!