Indian-Style Salmon & Roast Potatoes
with Onion-Mustard Seed Roast Potatoes & Cherry Tomato Salad
We can't work out which bit we like best here: the pop of brown mustard seeds on the potatoes and onion, the gentle warmth of the spiced salmon or the creamy garlic sauce. Dig in and decide!
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
½
brown onion
2 clove
garlic
1 punnet
snacking tomatoes
1
carrot
1 packet
brown mustard seeds
(Contains Gluten, Wheat;)
1 bag
mixed salad leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
chopped potato
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Grate carrot. Halve snacking tomatoes. • Pat salmon dry with paper towel. Season both sides. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add salmon, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, brown mustard seeds and a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large heatproof bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Meanwhile, combine a drizzle of white wine vinegar and olive oil in a second large bowl. Season, then add carrot, tomatoes and mixed salad leaves. Toss to combine. Set aside. • Transfer roasted potato to the bowl with the cooked onion. Toss to combine.
• Divide salmon, roast potatoes and snacking tomato salad between plates. • Drizzle garlic sauce over salmon to serve. Enjoy!