Miso Salmon & Japanese Salad
with Sesame Sweet Potato Fries
Made from fermented soybeans, umami-rich miso gets a starring role in our Japanese-inspired marinade for salmon fillets. Add a crisp salad and sesame-sprinkled SP fries and you have a winning weeknight dinner.
The recent flooding on the East Coast of Australia has 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 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
miso paste
(Contains Soy, Gluten, Wheat;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
½
lime
1 bag
mixed leaves
1 packet
crispy shallots
1 packet
garlic aioli
(Contains Egg;)
1
carrot
2
sweet potato
1
cucumber
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
1
olive oil
2 tsp
brown sugar
1 tsp
rice wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and sprinkle with mixed sesame seeds. Toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two tays.
Meanwhile, thinly slice cucumber into rounds. Grate the carrot. Slice lime into wedges. Set aside.
In a large bowl, combine miso paste, the brown sugar and rice wine vinegar. Season, then add salmon, gently turning to coat.
When fries have 10 minutes remaining, heat a drizzle of olive oil in the frying pan over medium-high heat. Cook 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. Don't worry if the salmon chars a bit, this just adds to the flavour!
While chicken is cooking, combine mixed leaves, cucumber and carrot in a medium bowl. Add Japanese dressing, tossing to coat. Season to taste.
Divide sweet miso salmon, Japanese salad and sesame sweet potato fries between plates. Sprinkle crispy shallots over salad. Serve with garlic aioli and lime wedges.