Around 30 minutes is all that's standing between you and this delectable dish. There are three simple components: brown rice, ginger veggies and salmon with an irresistible glaze, and they come together in perfection. You've got this!
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.
sesame seeds(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)
salmon(ContainsFishMay be present Milk, Soy, Crustacea)
soy sauce(ContainsGluten, Soy)
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium-high heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Trim the green beans. In a small bowl, combine the honey, soy sauce, sesame seeds and remaining garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, green beans and a dash of water and cook until just tender, 5-6 minutes. Add the Asian greens and stir through until wilted, 1 minute. Add the ginger and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer the ginger veggies to a medium bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, to the pan and cook until almost cooked through, 2-4 minutes on each side (depending on thickness). TIP: Salmon can be served slightly blushing pink in the centre.
When the salmon is almost cooked through, reduce the heat to medium. Add a drizzle more olive oil to the pan, then add the honey-soy glaze. Simmer, stirring, until the garlic is golden, 1 minute. Spoon the glaze over the salmon, then remove from the heat.
Divide the garlic rice and ginger greens between bowls. Top with the honey-soy glazed salmon and spoon over any excess glaze from the pan.