Crumbed Salmon & Garlic Rice Bowl
with Asian Veggies & Japanese Mayo
Crumbed salmon is the perfect protein for a garlic rice bowl. Packed with healthy fats, this fish works delightfully well with stir-fried Asian veggies and fluffy sesame rice.
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
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
Capsicum
1 packet
Asian greens
1 packet
mayonnaise
(Contains Egg;)
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
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
20 g
butter
1 cup
water
1.5 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1 minute. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice capsicum. • Roughly chop Asian greens. • Heat a large frying pan over medium-high heat with drizzle of olive oil. Cook capsicum, stirring, until tender, 4-5 minutes. • Add Asian greens, and cook until just wilted, 1-2 minutes. • Remove pan from heat and add the soy sauce, tossing to coat. Transfer to a bowl and cover to keep warm.
• Wipe out the pan and return to medium-high heat with enough olive oil to coat the base. 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. Transfer to a paper towel-lined plate.
• In a small bowl, combine mayonnaise and Japanese dressing. • Divide the garlic rice between bowls, then top with salmon and veggies. • Serve with a dollop of Japanese mayo and a sprinkle of mixed sesame seeds. Enjoy!