Crumbed Salmon & Garlic Rice Bowl
with Baby Broccoli & Soy Mayo
Crumbed salmon is the perfect protein for a garlic rice bowl. Packed with healthy fats, this fish works delightfully well with stir-fried veggies and fluffy, fragrant rice.
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
280 g
Salmon
1 sachet
Mixed Sesame Seeds
1 packet
Trimmed Green Beans
1 packet
Japanese Dressing
1 packet
Pickled Ginger
1 packet
Microwavable Basmati Rice
(Contains: Soy; May be present: Eggs.)
1
Baby Broccoli
Cooking Steps
• 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!
• While the rice is cooking, set your air fryer to 200°C. • 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.
• 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.
• 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!
