Teriyaki Salmon
with Asian Greens and Fresh Chilli
The marinade we’ve got for you tonight is absolute lip-smacking deliciousness, and basting the salmon with it as you go guarantees the flavour of this dish won’t disappoint. The rice and greens are ready in a matter of moments, so you’ll have this fresh and easy supper on the table in no time fort!
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 clove
garlic
2 fillet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bunch
Asian greens
1 tub
hoisin sauce
(Contains Sesame, Soy;)
1
long red chilli
Not included in your delivery
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
1 tbs
rice wine vinegar
1 tbs
warm water
2 tsp
brown sugar
2 tsp
vegetable oil
3 cup
water
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, peel and crush the garlic. Rinse the Jasmine rice well. Wash and trim the Asian greens, and finely slice the long red chilli.
In a medium bowl combine the garlic, salt-reduced soy sauce, rice wine vinegar, warm water, brown sugar and vegetable oil and stir until the sugar dissolves. Add the salmon and toss to coat well. Cover with plastic wrap and set aside while you prepare the rice.
Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.
Meanwhile, heat a medium frying pan over a medium heat. Add the salmon and cook for 3 minutes on each side, basting with the excess marinade as you go. Remove the salmon and cover with aluminium foil to keep warm. Add a splash of vegetable oil and the Asian greens and cook, stir frying for 1-2 minutes, or until bright green and wilted. Add the hoisin sauce, toss to coat well and cook for a further 30 seconds, or until heated through.
To serve, divide the rice and Asian greens between plates. Top with the teriyaki salmon and garnish with fresh long red chilli.