Sesame-Crusted Salmon
with Veggie Stir-Fry & Garlic-Ginger Rice
The only thing better than a golden crust on flaky salmon fillets? Adding crunchy, flavoursome sesame seeds to the coating, giving you an Asian-inspired schnitzel that goes wonderfully with fragrant garlic-ginger rice and an easy veggie stir-fry. Enjoy the taste sensation!
Unfortunately, this week’s Asian greens were in short supply, so we’ve replaced them with baby spinach leaves. Don’t worry, the recipe will be just as delicious!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
ginger paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 bag
green beans
1
carrot
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
mayonnaise
(Contains Egg;)
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mixed leaves
1 sachet
Thai Stir-Fry Spice
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1
egg
(Contains Egg;)
2 tsp
soy sauce
(Contains Gluten, Soy;)
½ tsp
salt
1 tsp
rice wine vinegar (or white wine vinegar)
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 garlic and ginger paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
Trim green beans and cut in half. Thinly slice carrot into half-moons. Set aside. In a small bowl, combine mayonnaise and the rice wine vinegar. Set aside. Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick.
Little cooks: Kids can take charge by combining the mayonnaise and rice wine vinegar!
Pat salmon dry with paper towel. In a shallow bowl, combine Thai stir-fry spice and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine mixed sesame seeds and panko breadcrumbs. Dip the salmon into the spice mixture, then into the egg, and finally in the sesame crumb mixture. Transfer to a plate.
In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. Cover to keep warm.
TIP: Add extra oil if needed so the salmon doesn't stick to the pan!
Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. Stir-fry green beans and carrot until softened, 5-6 minutes. Add mixed leaves and cook until wilted, 1-2 minutes. Stir in the soy sauce, then remove pan from heat.
Divide garlic-ginger rice between plates. Top with stir-fried veggies and sesame-crusted chicken. Serve drizzled with the mayo dressing.
Little cooks: Kids can add the finishing touch by drizzling over the mayo dressing!