Sweet-Soy Seared Salmon
with Roast Veggie Toss & Sriracha Mayo
- Fish
- Wheat
- Gluten
- Soy
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
Add a little bit of spice to dinner tonight with the help of of sweet soy seasoning to really liven this salmon up. On a bed of wholesome veggies and then drizzled with sriracha mayo, this salmon is salivatingly good. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Red Onion
1 packet
Sriracha
(Contains: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten, May contain traces of allergens; )
1 packet
Baby Leaves
1
Carrot
280 g
Salmon
(Contains: Fish; )
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Capsicum
1
Courgette
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced.
• While the venison is searing, cut capsicum
(see ingredients) into small chunks.
• Cut carrot and courgette into bite-sized chunks.
• Cut onion (see ingredients) into wedges.
• Place 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. Combine sweet soy seasoning spice blend and the water in a small bowl. Season. • Using the back of a spoon spread the spice mixture over the salmon. 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 salmon is baking, combine sriracha, mayonnaise and a splash of water in a second small bowl. Season to taste.
• When the veggies are done, add baby leaves
and a drizzle of vinegar to the tray. Gently toss to
combine and season to taste.
• Divide roast veggie toss between plates. Top with salmon. • Pour over any salmon resting juices. Serve with sriracha mayo. Enjoy!
