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Honey-Soy Glazed Salmon & Ginger Rice
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Honey-Soy Glazed Salmon & Ginger Rice

Honey-Soy Glazed Salmon & Ginger Rice

with Garlicky Pan-Fried Veggies

Squeaky salmon is on the menu again, proving itself to be a true HelloFresh favourite. Laced in a gorgeous honey-soy glaze, the tender salmon will simply fall off of your cutlery, making your average midweek dinner, that much better.

Tags:
Over 30g protein
Allergens:
Gluten
Soy
Sesame
Fish

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
DifficultyEasy

Ingredients

Serving amount

1 packet

ginger paste

1 packet

jasmine rice

3 clove

garlic

1

carrot

1 bag

green beans

1 packet

sesame seeds

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

1 bag

baby spinach leaves

1 packet

salmon

(Contains Fish; May be present: Crustacean, Molluscs. )

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

¼ tsp

salt

1 tbs

honey

1 tbs

soy sauce

(Contains Gluten, Soy;)

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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

Instructions

1
1

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. • To the pan, add the water and a generous pinch salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, finely chop garlic. • Thinly slice carrot into half-moons. • Trim green beans. • In a small bowl combine the honey, the soy sauce, sesame seeds and half the garlic.

3
3

• 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, tossing, 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.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When oil is hot, add salmon, skin-side down. 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!

5
5

• In the last minute of cook time, add glaze mixture to the pan and cook until bubbling, gently turning salmon to coat.

6
6

• 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!