HelloHero: Salmon & Mumbai Coconut Sauce

Name: HelloHero: Salmon & Mumbai Coconut Sauce with Roasted Root Veggie Toss
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet Salmon; 1 Beetroot; 1 Brown Onion; 1 Carrot; 1 Sweet Potato; 1 clove Garlic; 1 sachet Mumbai Spice Blend; 1 packet Coconut Milk; ½ tsp brown sugar; 1 packet baby spinach leaves; drizzle white wine vinegar

with Roasted Root Veggie Toss

Get up to $200 off!

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

Tags:

Over 30g protein

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. )

Beetroot

Brown Onion

Carrot

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

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2736 kJ

Calories654 kcal

Fat39.9 g

of which saturates19.7 g

Carbohydrate37.6 g

of which sugars26 g

Dietary Fibre13.7 g

Protein36.9 g

Sodium716 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• 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!

• 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.

• 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.

• 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!