HelloHero: Peppercorn Salmon
with Veggie Fries & Cucumber Salad
You know you’re in for a good night when the only thing standing between you and this classy lamb dish is a matter of minutes. With only the most tender salmon cut, a punchy pepper crusting and baked veggie fries, you just can't go wrong.
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Beetroot
2
Carrot
1
classic roast seasoning
1
Mixed Salad Leaves
1
Mayonnaise
(Contains Egg; )
1
Salmon
(Contains fish; )
1
Cucumber
1
Balsamic & Olive Oil Dressing
Not included in your delivery
olive oil
pepper
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over with salt and pepper, then place, fat-side down, in a large frying pan. • Place the pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 220°C/200°C fan-forced. • Cut beetroot and carrot into fries. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a small bowl, combine cracked black pepper and a drizzle of olive oil.
• While the lamb is cooking, cut beetroot and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a small bowl, combine cracked black pepper and a drizzle of olive oil. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season. • Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.
• Place lamb on a second lined oven tray and use the back of a spoon to spread peppercorn mixture over the lamb. • Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven, then cover with foil to rest for 10 minutes. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, add mixed salad leaves and balsamic & olive oil dressing. Toss to coat. Season to taste.
TIP: The meat will keep cooking as it rests! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the veggies have 10 minutes remaining, pat the salmon dry with paper towel and season on both sides. Spread the peppercorn mixture over the salmon using the back of a spoon. • Place salmon on a second lined oven tray. Lightly coat or spray with olive oil and bake until the salmon is just cooked through, 8-10 minutes. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, add mixed salad leaves and balsamic & olive oil dressing. Toss to coat. Season to taste.
TIP: Patting the skin dry helps it crisp up in the pan!
• Slice peppercorn roasted lamb rump. • Divide lamb, spiced veggie fries and cucumber salad between plates. • Pour any resting juices over lamb. Serve with a dollop of mayonnaise. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide peppercorn salmon, spiced veggie fries and cucumber salad between plates. • Serve with a dollop of mayonnaise. Enjoy!