Crumbed Salmon & Golden Curry Sauce
with Garlic Rice & Mixed Veggies
- Fish
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Crustaceans
- Molluscs
Crispy, golden salmon takes center stage in this comforting dish, catching every drop of our rich, aromatic Japanese curry sauce. Fluffy garlic rice and vibrant veggies bring the perfect balance to the plate, cutting through the richness with every bite. It’s an easy, flavour-packed spin on a takeout favourite that will have you wiping the plate clean.
Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Asian Greens
1
Carrot
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Japanese Curry Paste
1 packet
Coconut Milk
2
Garlic
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • 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 water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice carrot into sticks. Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, tossing, until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until wilted and fragrant, 1 minute. Transfer to a bowl and cover to keep warm.
• Return fryng pan to medium-high heat with a drizzle of olive oil. • 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. TIP: Patting the skin dry helps it crisp up in the pan!
• Wash out pan and return to medium heat.
• Cook Japanese curry paste, coconut milk and the soy sauce, stirring to combine, until slightly reduced, 2-3 minutes.
• Divide greens and garlic rice between plates. • Top with Japanese salmon and spoon over golden curry sauce. Enjoy!
