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Japanese Sesame-Crusted Salmon

Japanese Sesame-Crusted Salmon

with Ginger-Soy Greens

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Time to get your salm-on! Often the key to a delicious salmon fillet is a well-cooked crust and with this recipe, a spatula and a keen attitude, you’ll have just that with this golden sesame crust! A fresh accompaniment of veg is brought to life with a classic soy and ginger combo too. Delish!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SoyGlutenSesameFish

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 Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 head

broccoli

2 unit

carrot

1 bunch

spring onions

1 clove

garlic

1 knob

ginger

1 unit

long red chilli

1 packet

sesame seeds

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

1 packet

salmon

(ContainsFishMay be present Milk, Soy, Crustacea)

Not included in your delivery

olive oil

1.5 cup

water

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tbs

rice wine vinegar

2 tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2700 kJ
Fat13.6 g
of which saturates2.6 g
Carbohydrate83.2 g
of which sugars21.5 g
Dietary Fibre0 g
Protein40.1 g
Cholesterol0 mg
Sodium1480 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Spoon
Chopping board
Grater
Knife
Bowl
Large Pan
Tongs
Instructionsarrow up iconarrow up icon
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1

Add the water (for the rice) to a medium saucepan and bring to the boil. Rinse the basmati rice well. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

2

While the rice is cooking, chop the broccoli into 2 cm florets and roughly chop the stalk. Finely slice the carrot (unpeeled). Peel and crush the garlic. Finely grate the ginger. Finely slice the spring onion (keep the white and green parts separate). Finely slice the long red chilli (if using).

3

In a small bowl, combine the soy sauce, rice wine vinegar, brown sugar, water (for the dressing) and olive oil (2 tsp for 2 people / 1 tbs for 4 people) and mix to combine. Set aside.

4

Heat a drizzle of olive oil in a large frying pan over a medium heat. Spread the sesame seeds out on a plate. Drizzle the skin side of the salmon with olive oil then press down in the sesame seeds to coat. Cook the salmon, skin side down, for 4-5 minutes, or until it’s crispy and the seeds are golden. Flip the salmon and cook for a further 3-4 minutes, or until cooked through. Set aside on a plate and cover with foil to keep warm. TIP: Using your spatula, press the skin side of the salmon down onto the pan for the first 30 seconds of cooking time. This ensures an evenly cooked, flat skin.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and carrot and cook for 7-8 minutes, or until just tender. Add the garlic, ginger and spring onion (white parts) and stir-fry for 1-2 minutes, or until fragrant. Pour in 1/2 of the ginger-soy dressing and stir-fry for a further 1-2 minutes, or until the veggies are tender.

6

Divide the basmati rice between bowls. Top with the ginger-soy greens and Japanese sesame-crusted salmon. Pour over the remaining dressing and garnish with the greens of the spring onion and the long red chilli (if using).