Double Honey-Soy Glazed Salmon & Ginger Rice
with Garlicky Pan-Fried Veggies
Around 30 minutes is all that's standing between you and this delectable dish. There are three simple components: garlic rice, ginger veggies and salmon with an irresistible glaze, and they come together in perfection. You've got this!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
ginger paste
1
carrot
1 bag
green beans
1 bag
baby spinach leaves
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
¼ tsp
salt
1 tbs
honey
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook gingerpaste until fragrant, 1-2 minutes. • Add basmati rice, the water and the salt, stir, and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. • Trim green beans. • In a small bowl combine the honey, soy sauce, sesame seeds and half the garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, green beans and a dash of water and cook until just tender, 5-6 minutes. • Add remaining garlic and baby spinach leaves and cook until fragrant and wilted, 1 minute. Season with a pinch of salt and pepper. • Transfer veggies to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When the oil is hot, add the salmon, skin-side down first, to the pan and cook until almost cooked through, 2-4 minutes on each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan! TIP: Cook salmon in batches for the best results.
• In the last minute of cook time, add glaze mixture to the pan and cook until bubbling, gently turning to coat.
• Divide the ginger rice and garlic greens between bowls. • Top with the honey-soy glazed salmon and spoon over any excess glaze from the pan to serve. Enjoy!