Double Sesame-Crusted Salmon & Ginger Veggies

Name: Double Sesame-Crusted Salmon & Ginger Veggies with Garlic Rice & Japanese Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Jasmine Rice; 1 packet Green Beans; 2 Garlic; 1 sachet Mixed Sesame Seeds; 1 Capsicum; 560 g Salmon; 1 packet Japanese Dressing; 1 packet Ginger Paste; 1 Lemon; 1 Spring Onion

with Garlic Rice & Japanese Mayo

Get up to $230 off

The key to a perfectly cooked salmon fillet is crispy skin and melt-in-your-mouth flesh and you’ll get all that and more with this recipe. The veggies are brought to life with a classic soy and ginger combo, too. Delish!

Allergens:

Sesame

•Soy

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.

Preparation Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Green Beans

2

Garlic

1 sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)

1

Capsicum

560 g

Salmon

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Ginger Paste

1

Lemon

1

Spring Onion

Nutritional Values

Calories1060 kcal

Energy (kJ)4430 kJ

Fat55.7 g

of which saturates10 g

Carbohydrate71.7 g

of which sugars9.7 g

Dietary Fibre21.7 g

Protein66.9 g

Sodium396 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

1

• Finely chop garlic. • In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook garlic 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 the heat to low. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

2

• While the rice is cooking, thinly slice carrot into half-moons. • Trim green beans. • In a small bowl, combine Japanese style dressing and mayonnaise. Set aside.

3

• Spread mixed sesame seeds over a plate. Pat salmon dry with paper towel, then drizzle with a little olive oil and season with salt and pepper. • Press salmon, skin-side down, into the sesame seeds to coat. TIP: Patting the skin dry helps it crisp up in the pan! TIP: Add another dash of water if the pan gets dry!

4

• Heat a medium frying pan over medium-high heat. Add carrot, green beans, ginger paste and a dash of water and cook, stirring, until starting to soften, 3-4 minutes. Add the soy sauce and cook, 1-2 minutes. Transfer to a plate.

5

• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. When the oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: Cook salmon in batches if your pan is getting crowded.