Soy-Ginger Salmon & Roasted Kūmara
with Sesame Pear Salad
- Soy
- Eggs
- Wheat
- Gluten
- Sesame
- Fish
- Cashew
- Fish
- Milk
- Almond
- May contain traces of allergens
- Gluten
Bring a whole lot of flavour to the dinner table tonight with delicate salmon glazed in a soy and ginger sauce. Dish up the delicious salmon with some tasty accompaniments - we're talking roast kūmara chunks and a refreshing pear-sesame salad.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Orange Kumara
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame May be present: Cashew, Fish, Milk, Almond)
1
Pear
1 packet
Ginger Paste
280 g
Salmon
(Contains: Fish)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
2 tsp
honey
1 drizzle
vinegar (white wine or rice wine)
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Place diced kūmara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice pear into wedges.
• In a small bowl, combine ginger paste, the soy sauce, honey and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Remove pan from heat add ginger-soy mixture, gently turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• In a large bowl, combine mixed salad leaves and pear with a drizzle of olive oil and vinegar. Season to taste.
• Divide roast kūmara chunks, soy ginger glazed salmon and sesame pear salad between plates. Drizzle sesame dressing over salad to serve. Enjoy!
