A few nights ago I cooked Seared Salmon & Garlic-Almond Crumb with Pear Salad from last week’s Hello Fresh box. I was so thrilled with how it turned out. Not only was it easy to cook (with a few steps) but it tasted amazing!!
I love Hello Fresh for its simplicity and value. I get three days worth of meals for two people for $69.95 and everything is portioned and with fresh ingredients plus delivered to your door.
There is a good variety of meals to choose from and you can skip weeks if you need to.
I have four $139.95 boxes to give away for people wanting to try Hello Fresh. Check our Facebook page for more information. If you’re not lucky enough to be one of the four, you can still get $50 off your first box by using this link. A box for 2 people for 3 days is only $19.95 AUD!
As I am sensitive to gluten I used Gluten-Free Breadcrumbs as an alternative to the Panko Crumbs to make this meal gluten-free and still delicious! If you make the recipe and love it, email me your photos and review to firstname.lastname@example.org and I will feature it on this post. Happy cooking!
You're going to love this one – the crunch of the almond crumb against the succulent salmon is mind-blowingly good. With roasted beetroot and potato, plus a crisp pear salad, we reckon it's destined for greatness!
- 1 potato
- 1 beetroot
- ½ clove garlic
- 1 packet roasted almonds (Contains Tree Nuts)
- ¼ packet panko breadcrumbs (ContainsGluten) Orgran Gluten-Free breadcrumbs
- 2 salmon fillets (skin on) (ContainsFish)
- 1 pear
- 1 bag rocket leaves
- 1 tub dill & parsley mayonnaise (Contains Egg. May be present: Tree Nuts)
- Not included in your delivery:
- olive oil
- 2 tsp white vinegar
- ½ tsp honey
- ROAST THE POTATO & BEETROOT: Preheat the oven to 240°C/220°C fanforced. Cut the potato (unpeeled) into 1cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Place the potato and beetroot on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
- GET PREPPED: While the veggies are roasting, finely chop the parsley. Finely chop the garlic (see ingredients list), or use a garlic press. Gently bash the roasted almonds (still in their bag) with a rolling pin or the bottom of a frying pan, or roughly chop them if you prefer.
- MAKE THE ALMOND CRUMB: Heat a medium frying pan over a medium-high heat. Add the almonds and toast, tossing, until fragrant, 2-3 minutes. Transfer to a medium bowl. Return the pan to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and a pinch of salt and pepper. Cook, stirring, for 2-3 minutes or until golden. Add the garlic and cook for 1 minute or until fragrant. Add to the bowl with the crushed almonds and stir through the parsley.
- COOK THE SALMON: Return the pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest.
- MAKE THE SALAD: Thinly slice the pear. In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Add the rocket leaves and pear. Just before serving, toss to coat.
- SERVE: Divide the salmon, pear salad and the roasted potato and beetroot between plates. Sprinkle the toasted almond crumb over the salmon and serve the dill & parsley mayonnaise on the side.