[Low Carb] NZ Sriracha Honey Salmon
with Veggie Toss & Soy Mayo Drizzle
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
1
Red Onion
350 g
Lamb rump
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
baby leaves
1
Carrot
1
Beetroot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced as above.
• While the lamb is searing, cut beetroot into small chunks. Cut carrot into bite-sized chunks. Cut onion into wedges. • Place the veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
Pat the salmon dry with paper towel and season both sides. Melt the butter in the microwave. Spread the sriracha honey and butter over the salmon using the back of a spoon. Place the 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.
• While the lamb is roasting, combine sriracha, mayonnaise and a splash of water in a second small bowl. Season to taste.
• When the veggies are done, add baby spinach leaves and a drizzle of rice wine vinegar to the tray. Gently toss to combine and season.
• Slice sweet soy lamb rump. • Divide roast veggie toss between plates. Top with lamb. • Pour over any lamb resting juices. Serve with sriracha mayo. Enjoy!
