Seared Lemongrass Salmon
with Coconut Rice & Garlic Veggies
Using fragrant Asian aromatic ingredients brings flavour and excitement to a piece of salmon, and best of all it’s so easy! With rich coconut rice on the side and a medley of garlicky stir-fried veggies, this simple meal will wow and impress.
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.
1 tin
coconut milk
1 packet
jasmine rice
1 stalk
lemongrass
2 leaves
kaffir lime leaves
3 clove
garlic
1 packet
salmon
(ContainsFishMay be present Crustacea, Milk, Soy)1 unit
carrot
1 unit
zucchini
1 bunch
Asian greens
Not included in your delivery
olive oil
¾ cup
water
¼ tsp
salt
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(ContainsSoy, Gluten)
In a medium saucepan, combine the coconut milk, water and the salt and bring to the boil over a high heat. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and the liquid is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim the top and bottom of the lemongrass and remove the tough outer layer. You should be left with a 4cm piece of white stalk. Finely chop the lemongrass stalk and the kaffir lime leaves. TIP: Both lemongrass and kaffir lime leaves can be quite fibrous, so you want to chop them as finely as possible. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the lemongrass, kaffir lime, 1/2 the garlic, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and the soy sauce. Mix well, then add the salmon fillets and toss to coat. Set aside.
Thinly slice the carrot (unpeeled) into half-moons. Cut the zucchini into 1cm batons. Roughly chop the Asian greens.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot and zucchini and cook, tossing, until softened, 3-4 minutes. Add the Asian greens and cook until wilted, 2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper and transfer to a medium bowl. Cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Add any remaining marinade to the pan and cook until bubbling, then remove from the heat. DTIP: The marinade will caramelise in the pan, this adds to the flavour!
Divide the coconut rice, lemongrass salmon and garlic veggies between plates. Spoon over any sauce remaining in the pan. TIP: For the low-calorie option, serve with 1/2 the coconut rice.