Soy-Ginger Salmon & Rice

Name: Soy-Ginger Salmon & Rice with Oyster Sauce Veggies & Coriander
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1.5 cup water; 1 packet basmati rice; ½ head broccoli; 1 carrot; 2 clove garlic; 1 packet oyster sauce; 1 tsp brown sugar; 1 packet soy sauce mix; 1 packet Ginger Lemongrass Paste; 1 packet salmon; 1 packet coriander

with Oyster Sauce Veggies & Coriander

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You've never had salmon like this before! Our ginger lemongrass paste is the 'secret' ingredient in the sauce, imparting a zingy and citrusy flavour that works wonders with the umami-rich soy sauce - and which the meaty fish soaks up beautifully.

Allergens:

Gluten

•Molluscs

•Wheat

•Soy

•Fish

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

½ head

broccoli

carrot

2 clove

garlic

1 packet

oyster sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

Ginger Lemongrass Paste

1 packet

salmon

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

1 packet

coriander

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

1 packet

soy sauce mix

(Contains: Soy, Gluten, Wheat;)

Nutritional Values

Energy (kJ)3377 kJ

Calories807 kcal

Fat33.9 g

of which saturates7.2 g

Carbohydrate85.3 g

of which sugars15.5 g

Dietary Fibre16.6 g

Protein47.3 g

Sodium1966 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Finely chop garlic. • Roughly chop carrot into bite-sized chunks. • Chop broccoli (including stalk!) into small florets. • Cook broccoli & carrot with a splash of water until tender, 5-6 minutes. • Add oyster sauce, the brown sugar and half the garlic, and cook, stirring, until combined, 1 minute. • Transfer to serving bowls and cover to keep warm. • Meanwhile, combine soy sauce mix, ginger lemongrass paste, remaining garlic and a pinch of pepper in a small bowl. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute, add the soy-ginger mixture to the pan. Gently turn salmon to coat.

TIP: Patting the skin dry helps it crisp up in the pan!

• Divide rice between bowls with oyster sauce veggies. Top rice with soy-ginger salmon. • Spoon over any remaining sauce from the pan, tear over coriander leaves to serve. Enjoy!