Soy-Ginger Salmon & Rice
with Oyster Sauce Veggies & Coriander
You've never had salmon like this before! Our ginger lemongrass paste is the 'secret' ingredient in the sauce, imparting a zingy and citrusy flavour that works wonders with the umami-rich soy sauce - and which the meaty fish soaks up beautifully.
This recipe is under 650kcal per serving.
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
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Broccoli & Carrot Mix
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 tsp
brown sugar
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Ginger Lemongrass Paste
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
coriander
Not included in your delivery
olive oil
1.25 cup
water
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Cooking Steps
• Rinse and drain white rice. To a medium saucepan, add the water and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and 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!.
• While rice is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix with a splash of water until tender, 5-6 minutes. • Add oyster sauce, the brown sugar and half the garlic paste, and cook, stirring, until combined, 1 minute. • Transfer to serving bowls and cover to keep warm. • Meanwhile, combine soy sauce mix, ginger lemongrass paste, remaining garlic paste and a pinch of pepper in a small bowl. Set aside.
• 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, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute, add the soy-ginger mixture to the pan. Gently turn salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide rice between bowls with oyster sauce veggies. Top rice with soy-ginger salmon. • Spoon over any remaining sauce from the pan, tear over coriander leaves to serve. Enjoy!