Sesame-Crusted Salmon & Ginger Veggies

Name: Sesame-Crusted Salmon & Ginger Veggies with Garlic Rice & Japanese Mayo
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Capsicum; 2 Garlic; 1 packet Ginger Paste; 1 packet Green Beans; 1 packet Japanese Dressing; 1 packet Jasmine Rice; 1 Lemon; 1 sachet Mixed Sesame Seeds; 280 g Salmon; 1 Spring Onion; 2 tbs Mayonnaise

with Garlic Rice & Japanese Mayo

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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:

Sesame

•Soy

•Fish

•Eggs

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1

Capsicum

2

Garlic

1 packet

Ginger Paste

1 packet

Green Beans

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Jasmine Rice

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

1

Lemon

1 sachet

Mixed Sesame Seeds

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

280 g

Salmon

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

1

Spring Onion

Not included in your delivery

2 tbs

Mayonnaise

(Contains: Eggs;)

Nutritional Values

Calories838 kcal

Energy (kJ)3510 kJ

Fat43.7 g

of which saturates7.1 g

Carbohydrate71.8 g

of which sugars10.5 g

Dietary Fibre21.8 g

Protein38.4 g

Cholesterol4 mg

Sodium421 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

1

• Finely chop garlic.
• In a medium saucepan, melt the butter and a dash
of olive oil over medium heat. Cook garlic, stirring
until fragrant, 1-2 minutes.
• Add jasmine rice, the water and a generous pinch
of salt , stir, then bring to the boil. Reduce the heat
to low and cover with a lid. Cook for 10 minutes,
then remove from the heat. Keep covered until rice
is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!

2

• While the rice is cooking, thinly slice capsicum.
• Trim green beans.
• Slice lemon into wedges.
• In a small bowl, combine Japanese-style dressing
and the mayonnaise. Set aside.

3

• Spread mixed sesame seeds over a plate.
• Pat salmon dry with paper towel, then drizzle with a
little olive oil and season with salt and pepper.
• Press salmon, skin-side down, into the sesame
seeds to coat.
TIP: Patting the skin dry helps it crisp up in the pan!

4

• Heat a medium frying pan over medium-high heat.
Add capsicum, green beans, ginger paste and a
splash of water and cook, stirring, until starting to
soften, 3-4 minutes.
• Add the soy sauce and cook until slightly reduced,
1-2 minutes. Transfer to a plate.
TIP: Add another splash of water if the pan gets dry!

5

• Wipe out pan and return to medium-high heat with
a drizzle of olive oil. When oil is hot, cook salmon,
skin-side down first, until just cooked through,
2-4 minutes each side (depending on thickness).
Transfer to a plate to rest.

6

• Thinly slice spring onion.
• Divide garlic rice between plates.
• Top rice with ginger veggies and sesame-crusted
salmon.
• Dollop with Japanese mayo, sprinkle with spring
onion and serve with lemon wedges. Enjoy!