Around 30 minutes is all that's standing between you and this delectable dish. There are three simple components: garlic rice, ginger veggies and salmon with an irresistible glaze, and they come together in perfection. You've got this!
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3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
ginger paste
1
carrot
1 bag
green beans
1 bag
baby spinach leaves
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
2 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1
olive oil
20 g
butter
1.5 cup
water
¼ tsp
salt
1 tbs
honey
1 tbs
soy sauce
(Contains Gluten, Soy;)
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook gingerpaste until fragrant, 1-2 minutes. • Add basmati rice, the water and the salt, stir, and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, finely chop garlic. • Thinly slice carrot into half-moons. • Trim green beans. • In a small bowl combine the honey, soy sauce, sesame seeds and half the garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, green beans and a dash of water and cook until just tender, 5-6 minutes. • Add remaining garlic and baby spinach leaves and cook until fragrant and wilted, 1 minute. Season with a pinch of salt and pepper. • Transfer veggies to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When the oil is hot, add the salmon, skin-side down first, to the pan and cook until almost cooked through, 2-4 minutes on each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan! TIP: Cook salmon in batches for the best results.
• In the last minute of cook time, add glaze mixture to the pan and cook until bubbling, gently turning to coat.
• Divide the ginger rice and garlic greens between bowls. • Top with the honey-soy glazed salmon and spoon over any excess glaze from the pan to serve. Enjoy!