Indian-Spiced Salmon & Bombay Potatoes
with Cucumber Salad & Garlic Yoghurt
We love bold and aromatic Indian flavours, so we’re extra excited about this dish! First, we have blushing pink salmon, coated in our fragrant mild North Indian spice blend. Then, we have Bombay potatoes, tossed in mustard seeds for punchy flavour. All you need is a crisp salad and a garlicky yoghurt to finish things off!
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
2
potato
1 sachet
Brown Mustard Seeds
2 clove
garlic
1
cucumber
1
tomato
½ packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
salmon
(Contains fish; )
1 sachet
Mild North Indian Spice Blend
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
¼ tsp
salt
½ tbs
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray with a drizzle of olive oil. Sprinkle over the salt and brown mustard seeds and toss to coat. • Roast until tender, 20-25 minutes.
• While the potatoes are roasting, finely chop garlic. Roughly chop cucumber and tomato. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt (see ingredients) to garlic oil mixture and combine. Season to taste.
• Pat salmon dry with paper towel. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add salmon, gently turning to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• While the salmon is cooking, in a second medium bowl, combine the vinegar with a drizzle of olive oil. Add cucumber, tomato and mixed salad leaves, tossing to coat. Season.
• Divide Indian-spiced salmon, Bombay potatoes and cucumber salad between plates. • Dollop with garlic yoghurt to serve. Enjoy!