Seared Asian Style Salmon

Name: Seared Asian Style Salmon
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: 150 g rice; 1 knob ginger; 2 clove garlic; 1 tbs honey; 2 tbs soy sauce (or gluten-free tamari soy sauce); 2 fillet salmon; 1 bunch spring onions; 1 bunch baby bok choy; 1 tbs coriander; pepper; salt

4.1

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Honey, you’re going to be head over heels for this honey, garlic and ginger soy sizzled salmon. Served up with a green garland of baby pak choy, spring onions and coriander, dinner has scarcely been so simple and delicious

Tags:

Lactose free

Allergens:

Soy

•Gluten

•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 Time45 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

150 g

rice

1 knob

ginger

2 clove

garlic

2 fillet

salmon

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

1 bunch

spring onions

1 bunch

baby bok choy

1 tbs

coriander

Not included in your delivery

1 tbs

honey

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

pepper

salt

Nutritional Values

per serving

Calories2290 kcal

Fat19.7 g

of which saturates5 g

Carbohydrate40.9 g

of which sugars13.2 g

Protein48.8 g

The average adult daily energy intake is 8700 kJ

Utensils

•Pot

•Strainer

•Bowl

•Knife

•Whisk

•Pan

•Lid

•Plate

Cooking Steps

1

Place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes or until soft. Drain.

2

Peel and finely dice the ginger and peel and crush the garlic. Slice the spring onions. Chop the baby bok choy and the coriander. Combine the ginger, garlic, honey, and soy sauce in a bowl, adding more soy sauce if desired. Brush the salmon with the sauce on both sides and reserve the remaining dressing.

3

Heat a lightly oiled frying pan to a low-medium heat and pan fry the salmon, skin side down for about 2-3 minutes on each side or until cooked to your liking; remove from the pan & cover to keep warm. Drizzle a little of the reserved dressing in the pan and quickly toss the spring onions and bok choy until heated through- be careful as the sugar in the honey burns quickly if left unattended.

4

Serve the salmon on a bed of rice with the tossed vegetables and sprinkle with coriander.

Did you know? Bok choy has been nicknamed “soup spoon” because of the shape of it’s leaves.