Thai-Spiced Salmon & Roasted Pumpkin

Name: Thai-Spiced Salmon & Roasted Pumpkin with Cucumber Salad & Sweet Chilli Dressing
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 2 clove garlic; ½ lemon; 1 tsp soy sauce; ½ tbs rice wine vinegar; 1 tsp brown sugar; 1 cucumber; 1 packet sweet chilli sauce; 1 tbs water; 1 bag Mixed Salad Leaves; 1 sachet Thai Seven Spice Blend; 1 packet Akaroa Salmon

with Cucumber Salad & Sweet Chilli Dressing

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Bursting with bold Thai-inspired flavours and vibrant pumpkin, this surprisingly simple, yet premium salmon dish is not your average weeknight meal.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Soy

•Milk

•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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

2 clove

garlic

lemon

cucumber

1 packet

sweet chilli sauce

1 bag

Mixed Salad Leaves

1 sachet

Thai Seven Spice Blend

(Contains: Milk; )

1 packet

Akaroa Salmon

(Contains: Fish; )

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains: Gluten, Soy; )

½ tbs

rice wine vinegar

1 tsp

brown sugar

1 tbs

water

Nutrition Values

Energy (kJ)2060 kJ

Fat25.1 g

of which saturates6.5 g

Carbohydrate30.2 g

of which sugars16.6 g

Dietary Fibre6.1 g

Protein33.1 g

Sodium667 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Sprinkle with Thai seven spice blend, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 15-20 minutes.

• Meanwhile, finely chop garlic. Zest lemon to get a good pinch, then cut into wedges. • In a small bowl, combine garlic, lemon zest, the soy sauce, rice wine vinegar and brown sugar. Set aside.

• Thinly slice cucumber into rounds. • In a second small bowl, combine sweet chilli sauce, the water and a generous squeeze of lemon juice. Season with salt and pepper and set aside.

• In a medium bowl, add a drizzle of olive oil and season with salt and pepper. • Add cucumber and mixed salad leaves. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook Akaroa salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • In the last 1-2 minutes of cook time, add the garlic-soy marinade to the pan and cook until slightly reduced, gently turning salmon to coat.

• Toss cucumber salad. • Divide roasted pumpkin, cucumber salad and Thai-spiced salmon between plates. • Spoon over any remaining glaze from the pan. Drizzle over sweet chilli dressing. • Serve with any remaining lemon wedges. Enjoy!