Honey Chipotle Salmon
with Slaw & Rainbow Veggie Fries
Sweet, smokey, and perfectly flaky - tonight’s blushing pink salmon is a real showstopper. The sweet chipotle glaze is a perfect match for this tender fish, and paired with a crunchy, refreshing slaw and colourful rainbow veggie fries, this dish brings a healthy twist to bold flavours.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1
carrot
1
courgette
1
beetroot
1 packet
coriander
1 packet
Mild Chipotle Sauce
1 packet
Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
salmon
(Contains fish; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut carrot (unpeeled), courgette and beetroot into fries. • Roughly chop coriander.
• Spread the veggie fries over an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until tender, 20-25 minutes.
• SPICY! The mild chipotle sauce is spicy so use a little less if you're sensitive to heat. While the fries are baking, in a small bowl, combine mild chipotle sauce, honey, a pinch of salt and pepper and a small drizzle of water. Set aside.
• In a medium bowl, combine slaw mix, garlic aioli, a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
• When the veggie fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Pat salmon dry with paper towel and season both sides with a pinch of salt and pepper. • When the oil is hot, add salmon to the pan, skin side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove pan from the heat and add chipotle glaze, gently turning, until coated.
TIP: Patting the skin dry helps the salmon crisp up in the pan!
• Divide slaw and veggie fries between plates. • Top with honey chipotle salmon, spooning over any remaining sauce from the pan. • Garnish with coriander to serve. Enjoy!