Honey-Soy Glazed Salmon & Ginger Rice
with Garlicky Pan-Fried Veggies
Salmon is on the menu again, proving itself to be a true HelloFresh favourite. Laced in a gorgeous honey-soy glaze, the tender salmon will simply fall off of your cutlery, making your average midweek dinner that much better.
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
1 packet
ginger paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
3 clove
garlic
1
carrot
1 bag
green beans
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. )
1 bag
baby spinach leaves
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
Not included in your delivery
olive oil
20 g
butter
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 ginger paste 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, tossing, 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 oil is hot, add salmon, skin-side down first, to the pan. 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!
• 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!