Salmon & Corn Rice

Name: Salmon & Corn Rice with Quick-Prep Garlic Veggies & Crispy Shallots
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 tin sweetcorn; 1 head broccoli; 1 packet White Rice; 1.25 cup water (for the rice); 20 g butter; 1 packet garlic paste; 1 packet salmon; ¼ cup water (for the gyoza); 1 packet oyster sauce; 1 packet sweet chilli sauce; ¼ cup water (for the sauce); 1 sachet crispy shallots

with Quick-Prep Garlic Veggies & Crispy Shallots

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Curl up with this delectable bowl brimming with sweet and tangy flavours for an Asian fusion flavour sensation.Salmon sit atop a bed of fluffy, corn-speckled rice and garlicky broccoli.

Allergens:

Milk

•Fish

•Gluten

•Molluscs

•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 Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 head

broccoli

1 packet

White Rice

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

1 packet

garlic paste

1 packet

salmon

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

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

sweet chilli sauce

1 sachet

crispy shallots

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

20 g

butter

(Contains: Milk;)

¼ cup

water (for the gyoza)

¼ cup

water (for the sauce)

Nutritional Values

Energy (kJ)3294 kJ

Calories787 kcal

Fat35.4 g

of which saturates12 g

Carbohydrate80.4 g

of which sugars16.1 g

Dietary Fibre7.6 g

Protein43.3 g

Sodium1550 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Drain sweetcorn. Chop broccoli (including stalk!) into small florets. • Add the water (for the rice) to a medium saucepan and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and all the water has absorbed, 10 minutes. • Stir through the butter and corn, until combined. Season to taste.

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

• While the rice is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli, tossing, until tender, 5-6 minutes. • Add half the garlic paste and cook until fragrant, 1 minute. Season to taste. Transfer to serving bowls and set aside.

TIP: Add a dash of water to the pan to help speed up the cooking process.

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

TIP: Patting the skin dry helps it crisp up in the pan!

• Meanwhile, in a small microwave-safe bowl, combine oyster sauce, sweet chilli sauce, the water (for the sauce) and remaining garlic paste. Microwave in 10 second bursts, until fragrant and slightly thickened. • Divide corn rice and garlic veggies between bowls. • Top rice with salmon. • Spoon over sticky sauce. • Sprinkle over crispy shallots to serve. Enjoy!