Sesame-Crusted Salmon & Ginger Veggies
with Garlic Rice & Japanese Mayo
The key to a perfectly cooked salmon fillet is crispy skin and melt-in-your-mouth flesh, and you’ll get all that and more with this recipe. The veggies are brought to life with a classic soy and ginger combo too. Delish!
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
2 unit
carrot
1 bunch
Asian greens
1 tub
Japanese dressing
(Contains Sesame, Soy;)
1 packet
mayonnaise
(Contains Egg;)
1 sachet
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 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
1.25 cup
water
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
sesame oil
(Contains Sesame;)
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 minute. Add the water 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 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.
Spread the mixed sesame seeds over a plate. Pat the salmon dry with paper towel, drizzle with a little olive oil and season with salt and pepper. Press the salmon, skin-side down, into the sesame seeds to coat.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate.
TIP: You can serve salmon slightly blushing pink in the centre.
Wipe out the pan and return to a medium-high heat. Add the ginger, carrot and then a dash of water and cook, stirring, until starting to soften, 3-4 minutes. Add the Asian greens, soy sauce and sesame oil (if using) and cook until wilted, 1-2 minutes. In a small bowl, combine the Japanese dressing and mayonnaise.
Divide the garlic rice between plates. Top with the ginger veggies and sesame-crusted salmon. Serve with the Japanese mayo.