Garlic-Herb Salmon & Risoni Salad
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Garlic-Herb Salmon & Risoni Salad

Garlic-Herb Salmon & Risoni Salad

with Herby Mayo & Radish

Fish royalty is here to grace us with a luxurious dinner that comes together in a flash! A zingy salad of risoni and fresh veggies acts as the ultimate bed for blushing salmon, gently flavoured and perfectly seared. Scoop up a bite with a drizzle of herby mayo for a taste of fresh food heaven.

Tags:
Climate Superstar
Over 30g protein
Allergens:
Gluten(Wheat)
fish
Egg
Soy

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

Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Risoni

(Contains Gluten(Wheat); May be present Soy. )

1

Cucumber

1

Radish

½

Lemon

1 packet

Salmon

(Contains fish; )

1 sachet

Garlic & Herb Seasoning

1 sachet

Chicken-Style Stock Powder

1 packet

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)2907 kJ
Fat41.6 g
of which saturates6.1 g
Carbohydrate40.8 g
of which sugars5.1 g
Dietary Fibre4.7 g
Protein36.5 g
Sodium1101 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

Large Pan
Large Frying Pan

Instructions

1
1

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in the boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan and allow to cool slightly.

2
2

• Meanwhile, slice cucumber into half-moons. Thinly slice radish. Slice lemon into wedges. • In a medium bowl, combine salmon, garlic & herb seasoning and a drizzle of olive oil.

3
3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

4
4

• To the saucepan with the risoni, add cucumber, radish, chicken-style stock powder, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide risoni salad between bowls. • Top with garlic & herb salmon and drizzle over dill & parsley mayonnaise to serve. Serve with any remaining lemon wedges. Enjoy!