Salmon à l’Orange & Roast Potatoes
with Almond, Radish & Feta Salad
Elevate your dining experience with our exquisite fruity-glazed salmon, featuring succulent salmon fillets glazed to perfection in a citrusy sauce. Accompanied by crispy roast potatoes and a fresh, crunchy salad, this harmonious trio promises a symphony of textures and flavours that will leave your palate delighted and satisfied.
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
orange
1
radish
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
salmon
(Contains fish; )
1 sachet
Chicken-Style Stock Powder
1 packet
Apricot Sauce
1 packet
Mixed Salad Leaves
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into large chunks. • Place potatoes 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.
• Zest orange to get a pinch, then peel and slice into wedges. • Thinly slice radish. • Pick rosemary leaves. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a large bowl.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with a paper towel and season both sides with salt and pepper. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.
TIP: Patting the skin dry helps it crisp up in the pan!
• Return pan to medium heat with a drizzle of olive oil. Cook rosemary, chicken-style stock powder, apricot sauce, orange zest and the water, stirring, until thickened, 1-2 minutes. Season with pepper.
• To the bowl with almonds, add orange wedges, radish, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • Crumble over cow's milk feta (see ingredients).
• Divide salmon, roast potatoes and almond, radish and feta salad between plates. • Pour apricot sauce over salmon to serve. Enjoy!