Salmon & Ginger Oyster Sauce

Name: Salmon & Ginger Oyster Sauce with Veggie Stir-Fry & Garlic Rice
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 20 g butter; 4 clove garlic; 1 packet basmati rice; 1 carrot; 1 head broccoli; ½ lemon; 1 packet oyster sauce; 1 packet Ginger Lemongrass Paste; 1 tsp honey; 1 packet salmon; 1.5 cup water (for the rice); ½ sachet Southeast Asian Spice Blend; 2 tbs water (for the sauce)

with Veggie Stir-Fry & Garlic Rice

Up to 180$ + Free Treats / Extras for Life

Take crispy-skinned salmon to the next level with our irresistible mix of ginger and oyster sauce. Teamed with colourful veggies and fluffy basmati rice, this is a delectable meal everyone will love!

Tags:

High Protein

Allergens:

Milk

•Gluten

•Molluscs

•Wheat

•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

4 clove

garlic

1 packet

basmati rice

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

carrot

1 head

broccoli

lemon

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

Ginger Lemongrass Paste

1 packet

salmon

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

½ sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 tsp

honey

1.5 cup

water (for the rice)

2 tbs

water (for the sauce)

Nutritional Values

per serving

Energy (kJ)2625 kJ

Fat40.7 g

of which saturates11.7 g

Carbohydrate21.5 g

of which sugars15 g

Protein39.5 g

Sodium1597 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the 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 the rice is cooking, thinly slice the carrot into half-moons. Chop the broccoli into small florets and roughly chop the stalk.

In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry the carrot, broccoli and a good splash of water until tender, 5-7 minutes. Add a drizzle of olive oil, a splash of water and sprinkle over the Southeast Asian Spice Blend (see ingredients). Cook, tossing, until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

While the veggies are cooking, zest the lemon to get a pinch and cut into wedges. In a small bowl, combine the oyster sauce, ginger lemongrass paste, the remaining garlic, water (for the sauce), honey, lemon zest and a generous squeeze of lemon juice.

Pat the salmon dry with paper towel. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin- side down first, until just cooked through, 3-4 minutes each side (depending on thickness). Pour the oyster sauce mixture over the salmon, gently turn the fish to coat, and simmer until slightly thickened, 1-2 minutes.

Divide the garlic rice between bowls. Top with the veggie stir-fry and salmon. Pour over any remaining ginger oyster sauce. Serve with any remaining lemon wedges.