Miso-Glazed Salmon
with Garlic Rice & Pickled Onion
Miso lends its unmistakable flavour to salmon, creating a glaze that'll have you longing to lick the plate clean! Accompanied by an easy onion pickle and moreish garlic rice, you won’t believe you made this at home.
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 knob
ginger
1 unit
carrot
1 bunch
Asian greens
1 unit
long red chilli
½ unit
red onion
½ tub
miso paste
(Contains Soy, Gluten, Wheat;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
Not included in your delivery
tbs
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water (for the rice)
¼ tsp
salt
¼ cup
rice wine vinegar (for the pickle)
¼ cup
water (for the pickle)
2 tsp
brown sugar
2 tsp
rice wine vinegar (for the salmon)
1 tsp
warm water
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the long red chilli (if using). Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the pickle), water (for the pickle) and a good pinch of salt and sugar. Stir to dissolve and add the onion. Toss to coat, then set aside, tossing every few minutes to coat in the dressing.
In a medium bowl, combine the miso paste (see ingredients list), brown sugar, rice wine vinegar (for the salmon) and warm water. Add the salmon and toss to coat, then set aside.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just softened, 3-4 minutes. Add the ginger and Asian greens and cook until just wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, use tongs to add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: The marinade will char a bit in the pan, this adds to the flavour. Add a dash of water if the salmon is sticking to the pan. Pour the remaining marinade into the pan and cook until thickened, 30 seconds.
Drain the pickled onion. Divide the garlic rice between plates and top with the miso-glazed salmon and ginger veggies. Spoon over any sauce remaining in the pan. Sprinkle with the pickled onion and chilli (if using).