Salmon & Corn Rice
with Quick-Prep Garlic Veggies & Crispy Shallots
- Fish
- Gluten
- Molluscs
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Crustaceans
- Fish
- Molluscs
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Paste
1 sachet
Crispy Shallots
1 packet
Sweet Chilli Sauce
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Fish, Molluscs.)
1
Broccoli
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 tin
Sweetcorn
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!
