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HelloFresh
Seared Lemongrass Salmon

Seared Lemongrass Salmon

with Coconut Rice & Garlic Veggies

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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.

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SoyaGlutenFish
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 tin

coconut milk

1 packet

jasmine rice

1 stalk

lemongrass

2 leaves

kaffir lime leaves

3 clove

garlic

1 packet

salmon

(ContainsFish)

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)

(ContainsSoya, Gluten)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2090 kJ
Fat18.1 g
of which saturates7.3 g
Carbohydrate45.2 g
of which sugars6.7 g
Protein34.5 g
Sodium800 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Lid
Medium Pan
Chopping board
Knife
Medium Bowl
Medium Non-Stick Pan
InstructionsPDF
Instructions
Rice
Rice
1

In a medium saucepan, combine the coconut milk, water and 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!

Marinate
Marinate
2

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.

Prep
Prep
3

Thinly slice the carrot (unpeeled) into half-moons. Cut the zucchini into 1cm batons. Roughly chop the Asian greens.

Veggies
Veggies
4

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Once 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.

Cook
Cook
5

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, to the pan and cook until just cooked through, 2-4 minutes on each side (depending on thickness). Add any remaining marinade to the pan and once bubbling, remove from the heat. TIP: The marinade will caramelise in the pan, this adds to the flavour!

Serve
Serve
6

Divide the coconut rice, lemongrass salmon and garlic veggies between plates. Spoon over any sauce from the pan. TIP: For the low-calorie option, serve with 1/2 the coconut rice.