Japanese-Style Salmon & Baby Broccoli
with Garlic Rice & Creamy Sesame Dressing
Complete with crisp and colourful garlic-soy veggies, and a bed of fragrant jasmine rice to soak up all the beautiful flavours, fish fans will be all for this seared salmon bowl.
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 bunch
baby broccoli
1 bunch
Asian greens
½
brown onion
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, thinly slice carrot into half-moons. • Trim baby broccoli and cut into thirds. Roughly chop Asian greens. • Thinly slice brown onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, baby broccoli and onion, tossing, until tender, 4-5 minutes
• To frying pan, add Asian greens and remaining garlic and the soy sauce. Cook until fragrant and wilted, 1-2 minutes. • Season with salt and pepper. Transfer veggies to a plate. Cover to keep warm.
• Return 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, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide Japanese-style salmon, veggies and rice between plates. • Drizzle with sesame dressing to serve. Enjoy!