HelloHero: Kiwi Salmon & Roast Pumpkin Toss
with Herbed Mayo & Crispy Shallots
Who doesn’t like a bit of spice on their salmon? This one gets a generous coating of our punchy Kiwi spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies (that'll take barely any effort to whip up) and top it off with a sprinkling of crispy shallots for an outstanding pairing of flavours – without the sweat and tears.
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
Ingredients
½
Onion
1
white turnip
1 packet
peeled pumpkin pieces
1 packet
salmon
(Contains fish; )
1 sachet
Kiwi Spice Blend
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into quarters. Cut white turnip into bite-sized chunks. • Place onion, turnip and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook the salmon and Kiwi spice blend skin side down, and cook, turning, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the tray of roast veggies, add baby leaves and toss to combine.
TIP: Transfer veggies and baby leaves to a bowl if your tray is getting crowded.
• Divide roast pumpkin toss between plates. Top with smokey salmon. • Dollop over dill & parsley mayonnaise. Sprinkle with crispy shallots to serve. Enjoy!