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Japanese-Style Salmon & Baby Broccoli

Japanese-Style Salmon & Baby Broccoli

Japanese-Style Salmon & Baby Broccoli

with Garlic Rice & Creamy Sesame Dressing

Get up to $200 off!

Complete with crisp and colourful baby broccoli and a bed of fragrant garlic rice to soak up all the beautiful flavours, fish fans will be all for this seared salmon bowl.

Allergens:

Fish

•Eggs

•Gluten

•Sesame

•Soy

•Wheat

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine Rice

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

280 g

Salmon

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

1 packet

Asian Greens

3

Garlic

1 packet

Sesame Dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)

1

Baby Broccoli

1

Brown Onion

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

1 tsp

soy sauce

(Contains: Soy; May be present: Gluten.)

Nutritional Values

Energy (kJ)3090 kJ

Calories737 kcal

Fat32.8 g

of which saturates6.2 g

Carbohydrate70.8 g

of which sugars7.5 g

Dietary Fibre22.2 g

Protein38.2 g

Cholesterol0 mg

Sodium461 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Cook the garlic rice

1

• Finely chop garlic. • In a medium saucepan, heat a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of 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 water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

Prep the veggies

2

• While rice is cooking, trim baby broccoli and cut into thirds. Roughly chop Asian greens. • Thinly slice brown onion (see ingredients).

Cook the veggies

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli and onion, tossing, until tender, 4-5 minutes

Flavour the veggies

4

• To frying pan, add Asian greens and remaining garlic and the soy sauce. Cook until fragrant and wilted, 1-2 minutes. • Season with salt and pepper. Transfer veggies to a plate. Cover to keep warm.

Cook the salmon

5

• Return 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, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

Finish & serve

6

• Divide Japanese-style salmon, veggies and rice between plates. • Drizzle with sesame dressing to serve. Enjoy!

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