Southeast Asian Salmon

Name: Southeast Asian Salmon with Ginger-Garlic Rice & Sweet Chilli Veggies
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 3 clove garlic; 1 packet ginger paste; 20 g butter; 1 packet basmati rice; 1 head broccoli; 1 carrot; 1 red onion; 1 packet salmon; 1 packet sweet chilli sauce; 1.5 cup water (for the rice); ½ sachet Southeast Asian Spice Blend; 2 tsp soy sauce (or gluten-free tamari soy sauce); 1 tbs water (for the veggies)

with Ginger-Garlic Rice & Sweet Chilli Veggies

Up to 180$ + Free Treats / Extras for Life

Bursting with bold Asian flavours and vibrant veggies, this surprisingly simple salmon dish is not your average weeknight meal.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Fish

•Soy

•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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

ginger paste

1 packet

basmati rice

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

1 head

broccoli

carrot

red onion

1 packet

salmon

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

1 packet

sweet chilli sauce

½ sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

2 tsp

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

1 tbs

water (for the veggies)

Nutritional Values

per serving

Energy (kJ)3716 kJ

Fat39.6 g

of which saturates11.7 g

Carbohydrate79.6 g

of which sugars18.8 g

Protein44.6 g

Sodium694 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter over a medium heat. Add the ginger paste and 2/3 of the garlic. Cook, stirring, until fragrant, 1 minute. Add the water(for the rice), basmati rice, and a pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.

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

While the rice is cooking, cut the broccoli into small florets, then roughly chop the stalks. Thinly slice the carrot into half-moons. Thinly slice the red onion.

In a medium bowl, combine the Southeast Asian spice blend, a pinch of salt, and a drizzle of olive oil. Add the salmon, turning to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, carrot and broccoli, tossing, until softened, 6-7 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the soy sauce, sweet chilli sauce, and the water(for the veggies) and stir to combine. Transfer to a medium bowl. Cover to keep warm.

Wipe out the pan and return to a medium heat with a drizzle of olive oil. 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).

TIP: The salmon may char in the pan, this adds to the flavour!