Southeast Asian Salmon
with Ginger-Garlic Rice & Sweet Chilli Veggies
- Milk
- Fish
- Soy
- Gluten
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
Bursting with bold Asian flavours and vibrant veggies, this surprisingly simple salmon dish is not your average weeknight meal.
Ingredients
3 clove
garlic
1 packet
ginger paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 head
broccoli
1
carrot
1
red onion
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
sweet chilli sauce
Ā½ sachet
Southeast Asian Spice Blend
Not included in your delivery
1
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)
Utensils
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!
Divide the Southeast Asian salmon between plates. Serve with the ginger-garlic rice and sweet chilli veggies.
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the ginger-garlic rice and sweet chilli veggies, though some found the salmon seasoning overpowering.
- Ease of prep:Ā Customers appreciated the simple, quick preparation and easy-to-follow recipe instructions.
- Suggestions:Ā Several recommended adding a sauce or dressing to tie the dish together and boost moisture.
- Leftovers:Ā Some noted the meal reheated well for lunch the next day.
- Portions:Ā A few mentioned the salmon pieces were on the small side, while others found the rice portion generous.
