Double Honey-Soy Salmon & Broccoli-Cauli Rice
with Sesame Wombok Salad & Wasabi Peas
- Fish
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Crustaceans
- Molluscs
- Milk
- Pistachio
- Gluten
- Wheat
- Almond
- Brazil nut
- Sesame
- Cashew
- Pine nut
- Pecan
- Walnut
- Peanuts
- Soy
- Hazelnut
- Macadamia
This seared salmon is perfect in all the right ways, especially when glazed in that zippy honey-soy dressing. Served with broccoli-cauli rice and a crisp wombok salad, the real hero is the finishing scatter of wasabi peas for a punchy crunch that’s anything but shy.
Ingredients
1 packet
Cauliflower & Broccoli Rice Mix
1
Carrot
1
Cucumber
2
Garlic
560 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Shredded Wombok
1
Wasabi Peas
(May be present: Pistachio, Gluten, Wheat, Almond, Brazil nut, Milk, Sesame, Cashew, Pine nut, Pecan, Walnut, Peanuts, Soy, Hazelnut, Macadamia.)
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
2 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
2 tbs
water
¼ cup
white wine vinegar
Utensils
Cooking Steps
- Using a vegetable peeler, peel carrot into ribbons.
- In a medium bowl, combine the white wine vingear and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside.
- Meanwhile, thinly slice cucumber into rounds.
- Finely chop garlic.
- In a large frying pan, heat a drizzle of olive oil over high heat. Cook garlic, until fragrant, 1 minute.
- Add broccoli & cauliflower rice mix and cook, until softened, 2-4 minutes.
- Season with salt and pepper. Transfer to a bowl and cover to keep warm.
- Wipe out frying pan and return 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 (cook in batches if your pan is getting crowded).
- Remove pan from heat, add the honey, soy sauce and water, gently turning fish to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
- While the salmon is cooking, in a large bowl, combine shredded wombok and a drizzle olive oil and vinegar. Season to taste.
- Drain pickled carrot.
- Divide garlic-cauli rice, wombok salad, cucumber rounds and pickled carrot between bowls. Top with honey-soy salmon, spooning over any remaining glaze from the pan. Drizzle over sesame dressing to serve. Enjoy!
