Sweet Chilli Salmon
with Soy Veggies & Garlic-Ginger Rice
Zingy and peppery, our Thai seven spice blend complements the subtle sweetness of the glaze and richness of the salmon perfectly.
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
ginger paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 head
broccoli
1
carrot
1
red onion
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
sweet chilli sauce
1 sachet
Thai seven spice blend
(Contains Sulphites;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the ginger paste and 1/2 of the garlic. Cook, stirring, until fragrant, 1 minute. Add the water, basmati rice, and a 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 the rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, cut the broccoli into small florets, then roughly chop the stalks. Thinly slice the carrot into half-moons. Thinly slice the red onion.
In a medium bowl, combine the Thai seven spice blend, a pinch of salt and a drizzle of olive oil. Add the salmon, turning to coat.
In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the onion, carrot and broccoli, tossing, until softened, 6-8 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Stir in the soy sauce. Transfer to a medium bowl. Cover to keep warm.
Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down first, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Remove the pan from the heat. Add the sweet chilli sauce, gently turning the salmon to coat.
TIP: The salmon may char in the pan, this adds to the flavour!
Divide the Thai sweet chilli salmon, soy veggies and garlic-ginger rice between plates. Spoon any extra glaze from the pan over the salmon to serve.