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Mumbai-Spiced Salmon & Garlic Aioli

Mumbai-Spiced Salmon & Garlic Aioli

Mumbai-Spiced Salmon & Garlic Aioli

with Bombay Roast Veggie Toss

Get up to $175 off

Tonight, we're taking omega-3 rich salmon to the next level with our Mumbai-inspired seasoning. Add colourful veggies that are roasted with brown mustard seeds and garlic aioli for a touch of creamy sweetness, and you have a nutritionally balanced meal that's simply delicious!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Under 30g carbs

Allergens:

Fish

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mango Mayonnaise

1 sachet

Brown Mustard Seeds

280 g

Salmon

(Contains: Fish; )

1 packet

baby leaves

1 sachet

Mumbai Spice Blend

1 packet

Potato

1

Carrot

1

Beetroot

Nutrition Values

Calories427 kcal

Energy (kJ)1790 kJ

Fat23.4 g

of which saturates4.3 g

Carbohydrate19.3 g

of which sugars12.6 g

Dietary Fibre5.9 g

Protein32.5 g

Cholesterol1.1 mg

Sodium298 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

Cooking Steps

Roast the veggies

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over brown mustard seeds, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is crowded, divide between two trays.

Cook the salmon

2

• Meanwhile, combine Mumbai spice blend and a drizzle of olive oil in a medium bowl. Add salmon, season with salt and gently toss to combine. • When veggies have 5 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: The spice blend will char slightly in the pan, this adds to the flavour!

Toss the veggies

3

• Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine and season with salt and pepper.

Serve up

4

• Divide Mumbai-spiced salmon and Bombay roast veggie toss between plates. • Serve with garlic aioli. Enjoy!

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