HelloHero: Kiwi Salmon & Pumpkin Toss
with Herbed Mayo & Crispy Shallots
Who doesn’t like a bit of spice on their salmon? This one gets a generous coating of our punchy Kiwi spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies (that'll take barely any effort to whip up) and top it off with a sprinkling of crispy shallots for an outstanding pairing of flavours – without the sweat and tears.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Onion
1
white turnip
1 packet
peeled pumpkin pieces
1 packet
salmon
(Contains: Fish; )
1 sachet
Kiwi Spice Blend
1 packet
Baby Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into quarters. Cut white turnip into bite-sized chunks. • Place onion, turnip and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• If you've swapped chicken with salmon fillet, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides. When the oil is hot, add the salmon and Aussie spice blend skin side down, and cook, turning, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the tray of roast veggies, add baby leaves and toss to combine.
TIP: Transfer veggies and baby leaves to a bowl if your tray is getting crowded.
• Divide roast pumpkin toss between plates. Top with smokey chicken. • Dollop over dill & parsley mayonnaise. Sprinkle with crispy shallots to serve. Enjoy!
