Mumbai-Spiced Salmon & Garlic Aioli
with Bombay Roast Veggie Toss
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 add garlic aioli for a touch of creamy sweetness. There you have it - a balanced meal that’s simply delicious!
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 sachet
Brown Mustard Seeds
280 g
Salmon
(Contains: Fish; )
1 packet
Baby Leaves
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
Beetroot
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
½ packet
Peeled Pumpkin Pieces
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and carrot into bite-sized chunks.
• Cut beetroot into small chunks.
• Place potato, carrot, beetroot and peeled pumpkin pieces (see
ingredients) 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.
• Meanwhile, in a medium bowl, combine Mumbai spice blend and a drizzle
of olive oil. 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!
• To the tray of roasted veggies, add baby leaves and a drizzle of white wine
vinegar. Gently toss to combine and season to taste with salt and pepper.
• Divide Mumbai-spiced salmon and Bombay roast veggie toss between plates.
• Serve with garlic aioli. Enjoy!
