Japanese-Style Salmon & Baby Broccoli
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Japanese-Style Salmon & Baby Broccoli

Japanese-Style Salmon & Baby Broccoli

with Garlic Rice & Creamy Sesame Dressing

Complete with crisp and colourful garlic-soy veggies, and a bed of fragrant jasmine rice to soak up all the beautiful flavours, fish fans will be all for this seared salmon bowl.

Allergens:
Milk
•Gluten
•Soy
•Fish
•Egg
•Sesame
•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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

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

1

carrot

1 bunch

baby broccoli

1 bunch

Asian greens

½

brown onion

1 packet

salmon

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

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1.25 cup

water

1 tsp

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)3524 kJ
Fat40.5 g
of which saturates10.9 g
Carbohydrate75.5 g
of which sugars10.3 g
Protein40.3 g
Sodium466 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Cooking Steps

1
1

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

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

2
2

• While rice is cooking, thinly slice carrot into half-moons. • Trim baby broccoli and cut into thirds. Roughly chop Asian greens. • Thinly slice brown onion (see ingredients).

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, baby broccoli and onion, tossing, until tender, 4-5 minutes

4
4

• To frying pan, add Asian greens and remaining garlic and the soy sauce. Cook until fragrant and wilted, 1-2 minutes. • Season with salt and pepper. Transfer veggies to a plate. Cover to keep warm.

5
5

• Return pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When the 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!

6
6

• Divide Japanese-style salmon, veggies and rice between plates. • Drizzle with sesame dressing to serve. Enjoy!