Seared Salmon & Mumbai Coconut Sauce
with Roast Veggie Medley
It's beef rump, 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.
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
sweet potato
1
beetroot
1 bag
Peeled & Chopped Pumpkin
1 clove
garlic
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 sachet
Mumbai spice blend
1 packet
coconut milk
1 bag
baby spinach leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240/220°C fan forced. Spread peeled & chopped pumpkin over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 2 minutes. • Meanwhile, cut sweet potato into bite-sized chunks. Cut beetroot into 1cm chunks. Finely chop garlic. • Spread sweet potato and beetroot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 3 minutes. • Drain any excess liquid, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.
TIP: Microwave in batches if your plate is getting crowded.
• Meanwhile, pat salmon dry with paper towel and season both sides (this helps the skin crisp up in the pan!). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
• Return frying pan to medium heat with a drizzle of olive oil. • Cook garlic and Mumbai spice blend, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes. • To tray with veggies, add baby spinach leaves with a drizzle of white wine vinegar. Toss to coat and season.
• Divide roast pumpkin medley and seared salmon between plates. Spoon over Mumbai coconut sauce to serve. Enjoy!