Mumbai Salmon & Roast Veggie Medley
with Garlic Yoghurt & Almonds
With its rich flavour and melt-in-your-mouth texture, salmon stands up beautifully to our Sri Lankan spice blend. Sear it in the pan for a lovely char and some crispy skin action, and serve on a sweet and earthy roast veggie toss to cut the richness (we've made this one spud-free to keep the carbs in check).
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
beetroot
1
carrot
1
turnip
1 sachet
Mumbai spice blend
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
baby spinach leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ tbs
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot, carrot and turnip into bite-sized chunks. • Spread veggies over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggies on high, 3 minutes. • Drain, then place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over half the Mumbai spice blend, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste. • Pat salmon dry with a paper towel. • In a medium bowl, combine the remaining Mumbai spice blend, a drizzle of olive oil and a generous pinch of salt. Add salmon, gently turning to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• While veggies are cooling, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • In the last minute, add the honey, gently turning salmon to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Once veggies have cooled slightly, add baby spinach leaves and golden goddess dressing to the oven tray. Toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Mumbai salmon. • Dollop over garlic yoghurt and sprinkle with flaked almonds to serve. Enjoy!