Sesame-Crusted Salmon & Ginger Veggies

Name: Sesame-Crusted Salmon & Ginger Veggies with Garlic Rice & Japanese Mayo
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 clove garlic; 10 g butter; 1.25 cup water; ¼ tsp salt; 1 packet jasmine rice; 1 knob ginger; 2 unit carrot; 1 bunch Asian greens; 1 tub Japanese dressing; 1 packet mayonnaise; 1 sachet mixed sesame seeds; 1 packet salmon; 1 tbs soy sauce; 1 tsp sesame oil

with Garlic Rice & Japanese Mayo

4.5

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The key to a perfectly cooked salmon fillet is crispy skin and melt-in-your-mouth flesh, and you’ll get all that and more with this recipe. The veggies are brought to life with a classic soy and ginger combo too. Delish!

Allergens:

Milk

•Sesame

•Soy

•Eggs

•Fish

•Gluten

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

1 knob

ginger

2 unit

carrot

1 bunch

Asian greens

1 tub

Japanese dressing

(Contains: Sesame, Soy;)

1 packet

mayonnaise

(Contains: Eggs;)

1 sachet

mixed sesame seeds

(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk;)

1.25 cup

water

¼ tsp

salt

1 tbs

soy sauce

(Contains: Soy, Gluten;)

1 tsp

sesame oil

(Contains: Sesame;)

Nutritional Values

per serving

Calories3770 kcal

Fat49.3 g

of which saturates8.7 g

Carbohydrate73.4 g

of which sugars11.5 g

Protein38.6 g

Sodium1170 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the salt and bring to the boil. 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 water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens.

3

Spread the mixed sesame seeds over a plate. Pat the salmon dry with paper towel, drizzle with a little olive oil and season with salt and pepper. Press the salmon, skin-side down, into the sesame seeds to coat.

4

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. 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). Transfer to a plate.

TIP: You can serve salmon slightly blushing pink in the centre.

5

Wipe out the pan and return to a medium-high heat. Add the ginger, carrot and then a dash of water and cook, stirring, until starting to soften, 3-4 minutes. Add the Asian greens, soy sauce and sesame oil (if using) and cook until wilted, 1-2 minutes. In a small bowl, combine the Japanese dressing and mayonnaise.