Spiced Salmon & Brussels Sprouts Medley
with Roasted Kūmara & Smokey Aioli
- Fish
- Eggs
- Soy
Get ready to turn mealtime into a culinary fiesta with this firecracker dish! Tender salmon have been marinated in Kiwi spices for unparalleled levels of flavour, and are served alongside roasted kūmara and Brussels sprouts for a meal you won’t want to miss.
Ingredients
1 packet
Brussels Sprouts
280 g
Salmon
(Contains: Fish)
1 packet
Baby Spinach Leaves
1 sachet
Kiwi Spice Blend
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
1 packet
Peeled Pumpkin Pieces
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel kumara and cut into bite-sized chunks. Halve Brussels sprouts. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Arrange Brussels sprouts cut side down. • Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: The Brussels sprouts will char slightly, this adds to the flavour! TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, roughly chop baby leaves.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Kiwi spice blend with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides.
• When the veggies have 10 minutes remaining, heat a large frying pan over 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.
TIP: Patting the skin dry helps it crisp up in the pan!
• In a medium bowl, combine roasted kumara, Brussels sprouts, baby leaves and a drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. Toss to coat.
• Divide Brussels sprouts and roast kumara toss and kiwi salmon between plates. • Serve with garlic aioli. Enjoy!
