
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. We’ve replaced the Asian greens in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
280 g
Salmon
1 sachet
Mixed Sesame Seeds
1 packet
Trimmed Green Beans
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Pickled Ginger
1 packet
Microwavable Basmati Rice
(Contains: Soy; May be present: Eggs.)
1
Baby Broccoli

• 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!

• Heat a large frying pan over 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.

• Microwave basmati rice until steaming, 2-3 minutes.
Little cooks: Older kids can help warm the rice under adult supervision. Be careful, it
can get hot!

• In a small bowl, combine the mayonnaise and soy sauce.
• Divide garlic rice between bowls, then top with salmon, veggies and
pickled ginger.
• Sprinkle over mixed sesame seeds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the sesame seeds!