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Sichuan-Glazed Salmon

Sichuan-Glazed Salmon

with Garlic Rice & Veggies

We’ve dialled down the heat found in traditional Sichuan cooking but kept the tasty garlic and umami flavours, creating a crowd-pleasing sauce that makes succulent salmon shine.

Tags:
Quick Prep
Quick
Allergens:
Fish
Gluten
Sesame
Soy
Wheat

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

basmati rice

1 packet

Asian stir-fry mix

1 packet

Sichuan garlic paste

(Contains Fish, Gluten, Sesame, Soy, Wheat;)

1 packet

salmon

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

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water (for the rice)

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tbs

water (for the sauce)

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Nutritional Values

Energy (kJ)3624 kJ
Fat40.2 g
of which saturates10.3 g
Carbohydrate82.4 g
of which sugars12.2 g
Protein39.3 g
Sodium1117 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a pinch of salt. Bring to the boil, then reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.

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

2
2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook Asian stir-fry mix, until tender, 3-4 minutes. • Add remaining garlic and cook until fragrant, 1 minute.

3
3

• While veggies are cooking, in a small bowl, combine Sichuan garlic paste, the soy sauce and water (for the sauce). • Return pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with a paper-towel and season both sides (this helps it crisp up in the pan). • When oil is hot, cook cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove pan from heat. Add Sichuan garlic mixture and gently turn salmon to coat.

4
4

• Divide garlic rice between bowls. • Top with Sichuan-glazed salmon and garlic veggies. Spoon over any extra glaze from the pan to serve. Enjoy!

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