Salmon with Eggplant Salad

Name: Salmon with Eggplant Salad and Labneh
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Eggplant; 1 Piece of Red pepper; 1 Piece of Yellow pepper; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Orange; 20 Grams of Pomegranate molasses; 16 Grams of Ketchup; 5 Grams of Brown sugar; 30 Grams of Walnuts; 350 Grams of Skin-on salmon fillet; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 200 Grams of Labneh; 10 Grams of Fresh mint

and Labneh

Enjoy this delicious salmon with a tasty roasted eggplant and pepper salad on the side!

Cals 848 · Prot 47 · Carbs 52 · Fat 53

Low Carb

40 min

Enjoy this delicious salmon with a tasty roasted eggplant and pepper salad on the side!

Cals 848 · Prot 47 · Carbs 52 · Fat 53

Low Carb

Ingredients

Salad

Eggplant

1 Piece

Red pepper

1 Piece

Yellow pepper

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Orange

1 Piece

Pomegranate molasses

20 Grams

Ketchup

16 Grams

Brown sugar

5 Grams

Walnuts 2*

30 Grams

To serve

Skin-on salmon fillet 6*

350 Grams

Salt

1 Tsp

Vegetable oil

1 Tbsp

Labneh 4*

200 Grams

Fresh mint

10 Grams

Allergens

*2 Tree Nuts, *6 Fish, *4 Milk

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)	3547 / 848
Fats (g)	53.4
of which saturated (g)	16.7
Carbohydrates (g)	52
of which sugars (g)	29.4
Fibers (g)	12.6
Proteins (g)	46.5
Salt (g)	1.4

*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 Veg

Preheat the oven to 200°C/ 180°C fan. Chop the eggplant into small chunks. De-seed and chop the red and yellow peppers into small chunks. Add the eggplants and peppers to a large baking tray with a generous drizzle of vegetable oil. Season liberally with salt. Roast for 25 min or until browned.

2 Make dressing

Juice the orange into a cup. Add the pomegranate molasses to a large bowl. Add 2 tbsp of the orange juice, the ketchup, sugar and olive oil. Whisk until fully combined. Set aside. Roughly chop the walnuts.

3 Fry salmon

Meanwhile, portion the salmon. Season the salmon skin with salt. When the vegetables have cooked for at least 15 min, heat a pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the salmon, skin-side down, and cook for 4 min until crispy. Once crispy, flip and cook for 3-4 min further.