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Honey-Soy Glazed Salmon & Garlic Rice

Honey-Soy Glazed Salmon & Garlic Rice

with Ginger Veggies

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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!

Allergens:MilkGlutenSoySesameFish

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

basmati rice

1 knob

ginger

1 unit

carrot

1 bunch

Asian greens

1 bag

green beans

1 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 packet

salmon

(ContainsFishMay be present Milk, Soy, Crustacea)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

3 tsp

honey

2 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3550 kJ
Fat41 g
of which saturates12 g
Carbohydrate75.6 g
of which sugars14.6 g
Dietary Fibre0 g
Protein39 g
Cholesterol0 mg
Sodium1270 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.