Double Honey-Soy Glazed Salmon & Ginger Rice

Name: Double Honey-Soy Glazed Salmon & Ginger Rice with Garlicky Pan-Fried Veggies
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 olive oil; 20 g butter; 3 clove garlic; 1 packet basmati rice; 1.5 cup water; ¼ tsp salt; 1 packet ginger paste; 1 carrot; 1 bag green beans; 1 tbs honey; 1 tbs soy sauce; 1 bag baby spinach leaves; 1 sachet sesame seeds; 2 packet salmon

with Garlicky Pan-Fried Veggies

Get up to $200 off!

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!

Allergens:

Milk

•Gluten

•Soy

•Sesame

•Fish

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

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

1 packet

ginger paste

carrot

1 bag

green beans

1 bag

baby spinach leaves

1 sachet

sesame seeds

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

2 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

¼ tsp

salt

1 tbs

honey

1 tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3326 kJ

Fat38.9 g

of which saturates10.4 g

Carbohydrate72.8 g

of which sugars11.5 g

Protein37.1 g

Sodium761 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!