Double Sweet Soy & Ginger Salmon
with Roast Veggie Salad & Aioli
The honey, soy and ginger marinade works a treat with the seared salmon in this delectable dish, cutting the richness and creating a gorgeous glaze in the pan. We've swapped white spuds for a subtly sweet roast veg salad to keep the carbs down and the flavour up.
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
sweet potato
1
capsicum
1
carrot
1 packet
ginger paste
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tbs
honey
1 tbs
water
1 drizzle
white wine vinegar
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato, capsicum and carrot into small chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, in a small bowl, combine ginger paste, the honey, the soy sauce, the water and a pinch of pepper.
• When the veggies have 5 minutes remaining, pat salmon dry and season both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon in batches, skin side-down first, until just cooked through, 2-4 minutes each side. Return all salmon to the pan. • In the last minute, add honey-soy mixture. Simmer until slightly thickened, 30 seconds.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• In a large bowl, combine mixed salad leaves, roasted veggies and a drizzle of white wine vinegar. • Season to taste.
TIP: Toss the veggies on the roasting tray to save on washing up!
• Divide roast veggie salad between plates. Top with sweet soy and ginger salmon. • Pour any remaining glaze from pan over salmon. • Serve with garlic aioli. Enjoy!