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.
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
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
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, Mollusc. )
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)
Nutritional Values
Utensils
Instructions
• 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!
• 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.
• 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.
• Divide garlic rice between bowls. • Top with Sichuan-glazed salmon and garlic veggies. Spoon over any extra glaze from the pan to serve. Enjoy!