Salmon in Sesame Sauce

Name: Salmon in Sesame Sauce with Warm Japanese Mushroom and Spinach Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skinless salmon fillet; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 300 Grams of Spinach; 2 Piece of Garlic cloves; 150 Grams of Shimeji mushroom; 20 ML of Soy sauce; 15 ML of Sesame oil; 10 Grams of Sesame seeds; 30 Grams of Tahini; 20 Grams of Miso paste; 15 Grams of Honey; 15 ML of Rice vinegar; 20 ML of Water; 40 Grams of Sushi ginger

with Warm Japanese Mushroom and Spinach Salad

Like all oily fish, salmon is rich in omega-3 fatty acids, making it an excellent promoter of heart and brain health.

400 Reviews

Cals 553 · Prot 52 · Carbs 22 · Fat 31

Low Carb

Calorie smart

30 min

Salmon in Sesame Sauce with Warm Japanese Mushroom and Spinach Salad

Like all oily fish, salmon is rich in omega-3 fatty acids, making it an excellent promoter of heart and brain health.

400 Reviews

Cals 553 · Prot 52 · Carbs 22 · Fat 31

Low Carb

Calorie smart

Ingredients

Number of People:

Salmon

Skinless salmon fillet 6*

350 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Salad

Spinach

300 Grams

Garlic cloves

2 Piece

Shimeji mushroom

150 Grams

Soy sauce 9*10*11*

20 ML

Sesame oil 3*9*

15 ML

Sesame seeds 3*

10 Grams

Sauce

Tahini 3*

30 Grams

Miso paste 9*

20 Grams

Honey

15 Grams

Rice vinegar

15 ML

Water

20 ML

Extra

Sushi ginger

40 Grams

Allergens

*6 Fish, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1979 / 553
Fats (g)	30.8
of which saturated (g)	4.6
Carbohydrates (g)	22
of which sugars (g)	7
Fibers (g)	5.7
Proteins (g)	52
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

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 measured water 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 vegetable oil. Trim the base of the shimeji mushrooms 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 soy sauce, sesame oil, sesame seeds 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 salmon fillets and cook for 3-4 min on either side until cooked through. Season with salt and pepper.