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Seared Asian Style Salmon

Seared Asian Style Salmon

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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:SoyGlutenFish

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 difficultyMedium
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

150 g

rice

1 knob

ginger

2 clove

garlic

2 fillet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

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)

(ContainsSoy, Gluten)

pepper

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2290 kJ
Fat19.7 g
of which saturates5 g
Carbohydrate40.9 g
of which sugars13.2 g
Dietary Fibre0 g
Protein48.8 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Bowl
Knife
Whisk
Pan
Lid
Plate
Instructionsarrow up iconarrow up icon
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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.