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!
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oyster sauce(ContainsGluten, Molluscs)
ginger lemongrass paste
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
Southeast Asian Spice Blend(May be present Gluten)
water (for the rice)
water (for the sauce)
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.