Miso-Glazed Salmon & Roast Pumpkin Medley
with Crispy Shallots
Salmon is one of those dinners that conjures bright and sunny images, but we’re going to challenge that with a dark miso glaze and a roasted pumpkin salad to add that crisp pop of flavour. It’s a new era of salmon that we are all here for.
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
parsnip
1
carrot
1 bag
peeled pumpkin pieces
2 clove
garlic
1 packet
salmon
(Contains fish; )
½ packet
miso paste
(Contains Gluten, Soy; )
1 packet
sweet chilli sauce
1 bag
baby spinach leaves
1 packet
Crispy Shallots
Not included in your delivery
1
olive oil
2 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip and carrot into bite-sized chunks. • Place veggies and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. In a small bowl, combine garlic, the soy sauce and a drizzle of olive oil. • When the veggies have 5 minutes remaining, pour the soy-garlic mixture over the veggies. Return the tray to the oven and roast until tender and caramelised.
• Meanwhile, pat salmon dry with paper towel and season both sides.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Patting the skin dry helps it crisp up in the pan!
• Wipe out the frying pan, then return to medium heat. Cook miso paste (see ingredients), sweet chilli sauce and a splash of water until slightly thickened, 1 minute. • Return salmon to the pan and gently turn to coat.
• When the veggies are done, remove tray from oven, then add baby spinach leaves. Season to taste and gently toss to combine.
• Divide roast pumpkin veggie medley between plates. • Top with miso-glazed salmon. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!