Garlicky Salmon & Risoni Salad

Name: Garlicky Salmon & Risoni Salad with Herby Mayo & Radish
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet Risoni; 1 cucumber; 1 Radish; ½ Lemon; 1 packet Salmon; 1 sachet Garlic & Herb Seasoning; 1 sachet Chicken-Style Stock Powder; 1 packet Mixed Salad Leaves; 1 packet Dill & Parsley Mayonnaise

with Herby Mayo & Radish

Get up to $175 off

Fish royalty is here to grace us with a luxurious dinner that comes together in a flash! A zingy salad of risoni and fresh veggies acts as the ultimate bed for blushing salmon, gently flavoured and perfectly seared. Scoop up a bite with a drizzle of herby mayo for a taste of fresh food heaven.

Allergens:

Gluten(Wheat)

•Fish

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Risoni

cucumber

Radish

Lemon

1 packet

Salmon

1 sachet

Garlic & Herb Seasoning

1 sachet

Chicken-Style Stock Powder

1 packet

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3456 kJ

Calories826 kcal

Fat44.1 g

of which saturates6.4 g

Carbohydrate63.8 g

of which sugars7 g

Dietary Fibre5.6 g

Protein40.6 g

Sodium1143 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in the boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to the saucepan and allow to cool slightly.

• Meanwhile, thinly slice cucumber into half-moons. Thinly slice radish. Slice lemon into wedges. • In a medium bowl, combine salmon, garlic & herb seasoning and a drizzle of olive oil.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

• To the saucepan with risoni, add cucumber, radish, chicken-style stock powder, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide risoni salad between bowls. • Top with garlicky salmon and drizzle over dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!