Sticky Sweet-Soy Chilli Salmon
with Roast Veggie Toss
- Wheat
- Gluten
- Soy
- Fish
This sticky sweet-soy salmon is full of rich, savoury and sweet flavour and perfectly paired with a warm salad of roasted kūmara, carrot and courgette. It’s a colourful, satisfying dish that balances tender salmon with wholesome veggies – ideal for a fuss-free dinner that feels both comforting and a little indulgent.
Ingredients
1 packet
Mixed Salad Leaves
1
Kumara
1
Tomato
1
Red Onion
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Sweet Chilli Sauce
280 g
Salmon
(Contains: Fish; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Slice onion (see ingredients) into wedges.
• Cut carrot and kūmara into bite-sized chunks.
• Roughly chop tomato.
• Place kumara, onion and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper.
• Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• In a medium bowl, combine sweet soy seasoning (see ingredients) and salmon, turning to coat.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil.
• When the oil is hot, add the salmon, skin side down, and cook until just cooked through, 2-4 minutes each side.
• Remove pan from heat, then add sweet chilli sauce, turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• When the veggies are done, add tomato, mixed salad leaves and a drizzle of rice wine vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.
• Slice salmon.
• Divide roasted veggie toss between plates. Top with salmon, spooning over any remaining marinade from the pan to serve. Enjoy!
