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Salmon & Ginger Oyster Sauce

Salmon & Ginger Oyster Sauce

with Veggie Stir-Fry & Garlic Rice

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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:MilkGlutenMolluscsFish

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 clove

garlic

1 packet

basmati rice

1

carrot

1 head

broccoli

½

lemon

1 packet

oyster sauce

(ContainsGluten, Molluscs)

1 packet

ginger lemongrass paste

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

½ sachet

Southeast Asian Spice Blend

(May be present Gluten)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tsp

honey

1.5 cup

water (for the rice)

2 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

While the rice is cooking, thinly slice the carrot into half-moons. Chop the broccoli into small florets and roughly chop the stalk.

3

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.

4

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.

5

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.

6

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.