Quick Sweet Chilli Salmon & Creamy Asian Slaw
with Peanuts & Mint
We’re doing fish with zap and zest tonight. Indulge in the pops of flavour when you take a bite of this salmon glazed in a sweet chilli sauce. A fresh slaw, creamy with mayo, rounds it off. Include a garnish of mint to the slaw and a scattering of peanuts to the fish to really complete this blissful experience.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
cucumber
½
lemon
1 packet
salmon
(Contains fish; )
2 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1 packet
Asian Slaw Mix
1 packet
baby leaves
1 packet
mayonnaise
(Contains Egg; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
mint
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains Gluten; )
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Instructions
• Thinly slice cucumber into half-moons. Slice lemon into wedges. • Pat salmon dry with paper towel. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add salmon and gently turn to coat.
• 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. • Remove pan from heat, then add sweet chilli sauce and a squeeze of lemon juice. Gently turn salmon to coat.
• In a large bowl, combine Asian slaw mix, cucumber, baby leaves, mayonnaise, the sesame oil, a squeeze of lemon juice and a pinch of salt.
• Divide Asian slaw between bowls. • Top with sweet chilli fish, along with any remaining glaze. • Sprinkle over crushed peanuts and tear over mint to serve. Enjoy!