Miso-Glazed Salmon & Roast Pumpkin Medley
with Crispy Shallots- Gluten
- Soy
- Fish
Salmon is one of those dinners that conjures bright and sunny images, but we’re going to challenge that with a dark miso glaze and a roasted pumpkin salad to add that crisp pop of flavour. It’s a new era of salmon that we are all here for. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
parsnip
1
carrot
1 bag
peeled pumpkin pieces
2 clove
garlic
1 packet
salmon
(Contains: Fish; )
½ packet
miso paste
(Contains: Gluten, Soy; )
1 packet
sweet chilli sauce
1 bag
baby spinach leaves
1 packet
Crispy Shallots
Not included in your delivery
1
olive oil
2 tsp
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip and carrot into bite-sized chunks. • Place veggies and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. In a small bowl, combine garlic, the soy sauce and a drizzle of olive oil. • When the veggies have 5 minutes remaining, pour the soy-garlic mixture over the veggies. Return the tray to the oven and roast until tender and caramelised.
• Meanwhile, 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. Transfer to a paper towel-lined plate.
TIP: Patting the skin dry helps it crisp up in the pan!
• Wipe out the frying pan, then return to medium heat. Cook miso paste (see ingredients), sweet chilli sauce and a splash of water until slightly thickened, 1 minute. • Return salmon to the pan and gently turn to coat.
• When the veggies are done, remove tray from oven, then add baby spinach leaves. Season to taste and gently toss to combine.
• Divide roast pumpkin veggie medley between plates. • Top with miso-glazed salmon. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
