Easy Salmon & Mango Chutney
with Zucchini & Potato Wedges
With its rich flavour and delicate texture, salmon stands up well to a good dollop of sweet and tangy mango chutney. Bulk up the potato wedges with zucchini to keep things interesting, and the carbs in check!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
potato
1
zucchini
1
cucumber
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
½ head
cos lettuce
1 packet
mango chutney
(Contains Tree Nuts; May be present: Egg. )
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
½ tsp
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and zucchini into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice cucumber into rounds. Finely shred cos lettuce (see ingredients). Pat salmon dry with paper towel. • In a medium bowl, combine honey and a drizzle of white wine vinegar and olive oil. Season, then set aside. • In a second medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add salmon, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 3-4 minutes each side. • Meanwhile, add cucumber and cos lettuce to bowl with dressing. Toss to combine.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide salmon, zucchini and potato wedges and salad between plates. • Dollop mango chutney over salmon to serve.