Soy & Ginger Sesame Salmon
with Roast Veggie Salad
Take crispy-skinned salmon to the next level with an irresistible mix of salty, sweet and umami soy, zingy ginger and nutty sesame seeds. Team with a hearty roast veggie salad that feels a bit fancy thanks to our garlic aioli working its magic as a dressing.
This recipe is under 650kcal per serving and under 30g 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
carrot
1
zucchini
1 clove
garlic
1 packet
ginger paste
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
baby spinach leaves
½ packet
garlic aioli
(Contains Egg;)
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. )
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • In a small bowl, combine ginger paste, garlic, the soy sauce, brown sugar and a drizzle of vinegar.
• When the veggies have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. Pat salmon dry with a paper towel, then season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).
TIP: Patting the skin dry helps the salmon crisp up in the pan!
• Remove pan from heat. Add soy-ginger mixture, gently turning salmon until well coated.
TIP: The residual heat in the pan will cook the sauce!
• To the tray with the roast veggies, add baby spinach leaves and garlic aioli (see ingredients). Toss to combine, then season to taste.
• Divide the roast veggie salad between plates. • Top with soy and ginger salmon, spooning any remaining sauce from the pan over the salmon. • Sprinkle with mixed sesame seeds to serve. Enjoy!