Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2279 / 545
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Boil a kettle. Trim the spinach stalks. Place the leaves in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. Peel and mince the garlic.
2 Prep sauce
Add the tahini, miso, honey and vinegar to a bowl and whisk. Gradually add the measuredwater and continue to whisk until smooth. Set aside.
Tip!Not got a precise measuring jug to hand? Use a spoon measurement instead. 1 tbsp consists of 15 ml.
3 Fry mushrooms
Heat a pan over a high heat with a drizzle of vegetableoil. Trim the base of the shimejimushrooms and break them into the hot pan. Fry for 4 min until starting to brown.
4 Toss salad
Once browned, add the garlic and fry for 30 sec further. Remove the pan from the heat and add the soysauce, sesameoil, sesameseeds and chopped spinach. Toss. Transfer to a serving bowl.
5 Fry salmon
Portion the salmon. Return the pan to a high heat (no need to wash it) with another drizzle of oil. Once hot, add the salmonfillets and cook for 3-4 min on either side until cooked through. Season with salt and pepper.
Serve the salmon with the spinachsalad and sushiginger to the side. Drizzle the salmon with the sesamesauce.
Tip!If you're craving carbs, serve the salmon and salad with white rice.