Pan-Seared Soy & Double Ginger Glazed Salmon
with Warm Veggie Salad & Garlic Aioli
- Fish
- Eggs
- Soy
- Wheat
- Gluten
If you think a salad can't rule winter mealtime, this vibrant number is about to prove you wrong! Flaky, succulent salmon is pan-seared and coated in a sticky ginger and garlic soy glaze. Pile your plates high with a colourful medley of oven-roasted veggies, tossed through fresh baby spinach leaves, then finish it all off with a drizzle of creamy garlic aioli for a spectacular dinner that brings all the good vibes to the table.
Ingredients
1 packet
Baby Spinach Leaves
560 g
Salmon
(Contains: Fish)
1 packet
Ginger Paste
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 packet
Peeled Pumpkin Pieces
1
Lemon
1
Red Onion
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy)
1
Broccoli
1
Carrot
1 packet
Potato
Not included in your delivery
1 drizzle
olive oil
½ tbs
brown sugar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Chop broccoli (including stalk!) into small
florets. Cut carrot and potato into bite-sized
chunks. Cut onion into thin wedges.
• Place prepped veggies and peeled pumpkin
pieces on a lined oven tray. Drizzle with olive oil,
season with salt and pepper and toss to coat.
• Spread out evenly, then bake until tender,
20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies
between two trays.
Meanwhile, finely chop the garlic. Zest the lemon to get a generous pinch and slice into wedges. In a jug, combine the ginger, garlic, lemon zest, lemon juice, soy sauce and brown sugar.
• In a small bowl, combine ginger paste, garlic,
lemon zest, a good squeeze of lemon juice, soy
sauce mix and the brown sugar
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, cook salmon in batches, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!
Remove the frying pan from the heat and add the soy-ginger mix to the frying pan, carefully turning the salmon in the sauce until well coated. To the oven tray with the roast veggies, add the baby spinach leaves and garlic aioli (see ingredients). Toss to combine and season to taste. TIP: the residual heat in the pan will cook the sauce!
Divide the soy and ginger salmon and roast veggie salad between plates. Spoon any remaining pan juices over the salmon. Serve with any remaining lemon wedges. Enjoy!
