Seared Salmon & Ginger-Coconut Sauce
with Garlic Rice & Veggies
Turn your weeknight salmon dinner into something a bit special by whipping up a silky Asian-style sauce to go with it.
Unfortunately, this week's broccoli was in short supply, so we've replaced it with capsicum. Don't worry, the recipe will be just as delicious!
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.
Ingredients
2 clove
garlic
1 packet
jasmine rice
1
carrot
1
capsicum
½
lime
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1 packet
ginger paste
1 tin
coconut milk
Not included in your delivery
1
olive oil
20 g
butter
1.25 cup
water
1 tsp
brown sugar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat. 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!
• While the rice is cooking, thinly slice carrot into half-moons. • Cut capsicum into bite-sized chunks. • Slice lime into wedges. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry carrot and capsicum until softened, 5-6 minutes. • Season with salt and pepper. • Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel, then season on both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• Meanwhile, combine coconut milk, ginger paste, the brown sugar and the soy sauce in a small saucepan. • Cook over medium-high heat, stirring occasionally, until sauce is warmed through and thickened slightly, 2-3 minutes.
• Divide garlic rice and veggies between plates. Top with seared salmon. • Spoon over ginger-coconut sauce. • Serve with lime wedges. Enjoy!
