Miso-Ginger Salmon & Sesame Fries
with Japanese-Style Salad
Not only is this Japanese-inspired dish packed with veggies, it's full of flavour - from the umami and zingy coating on the salmon, to the nutty mixed sesame seeds on the fries, every morsel is super moreish.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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 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. )
½ packet
miso paste
(Contains Soy, Gluten, Wheat;)
1 packet
ginger paste
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1
carrot
1 bunch
spring onion
1 bag
shredded cabbage mix
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1
tomato
2
potato
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
1
olive oil
2 tsp
brown sugar
1 tsp
rice wine vinegar
1 tsp
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with the mixed sesame seeds. Toss to coat, then spread out in a single layer. Bake until tender, 20-25 minutes.
While the fries are baking, pat the salmon dry with a paper towel. Season with salt and pepper. Combine the miso paste (see ingredients), ginger paste, brown sugar, rice wine vinegar and the water in a large bowl. Add the salmon to the miso mixture, gently turning to coat.
Roughly chop the tomato. Grate the carrot. Thinly slice the spring onion.
When the fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Add an extra dash of water if the salmon is sticking to the pan.
While the chicken is cooking, combine the shredded cabbage mix, tomato, carrot, roasted peanuts and spring onion in a medium bowl. Add the Japanese dressing. Toss to coat.
Divide the miso-ginger salmon, sesame fries and Japanese-style salad between plates to serve.