Sesame-Crusted Salmon & Ginger Veggies
with Garlic Rice & Japanese Mayo
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!
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
basmati rice
2
carrot
1 packet
green beans
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
mayonnaise
(Contains Egg;)
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1 packet
ginger paste
Not included in your delivery
olive oil
10 g
butter
1.5 cup
water
¼ tsp
salt
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• 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 basmati 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 the rice is tender and the water is absorbed, 10 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. • Trim green beans. • In a small bowl, combine Japanese style dressing and mayonnaise. Set aside.
• 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!
• Heat a medium frying pan over medium-high heat. Add carrot, green beans, ginger paste and a dash 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 dash of water if the pan gets dry!
• 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.
• Divide the garlic rice between plates. • Top rice with ginger veggies and sesame-crusted salmon. • Serve with a dollop of Japanese mayo. Enjoy!
