Salmon & Mumbai Coconut Sauce
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Salmon & Mumbai Coconut Sauce

Salmon & Mumbai Coconut Sauce

with Roasted Root Veggie Toss

It's roast salmon, but not as you know it! We're using our mild, yet flavourful Mumbai spice blend to lift succulent salmon to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Fish

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.

Preparation Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1

beetroot

1

brown onion

1

carrot

1

sweet potato

1 clove

garlic

1 sachet

Mumbai spice blend

1 packet

coconut milk

1 packet

baby spinach leaves

Not included in your delivery

olive oil

½ tsp

brown sugar

white wine vinegar

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Nutritional Values

Energy (kJ)2657 kJ
Calories635 kcal
Fat37.3 g
of which saturates18.9 g
Carbohydrate38 g
of which sugars25.8 g
Dietary Fibre13.7 g
Protein37.1 g
Sodium723 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!

2
2

• While salmon is cooking, cut beetroot and brown onion into thin wedges. Cut carrot and sweet potato into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.

3
3

• Meanwhile, finely chop garlic. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. • Stir in coconut milk and the brown sugar and simmer until thickened, 1-2 minutes. Season to taste.

4
4

• Once roasted veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste. • Divide roast veggie toss between plates. • Top with salmon. Spoon over Mumbai coconut sauce. Enjoy!