Sri Lankan Coconut Salmon

Name: Sri Lankan Coconut Salmon with Green Beans & Caramelised Onion Rice
Total time: 40 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 olive oil; 1.5 cup water; 1 packet basmati rice; 1 packet green beans; 2 clove garlic; 1 brown onion; ½ Long Chilli (Optional); 1 tbs white wine vinegar; 1 tsp brown sugar; 1 packet salmon; 1 tin coconut milk; ½ tbs soy sauce; 20 g butter; 1 sachet Southeast Asian Spice Blend

with Green Beans & Caramelised Onion Rice

Up to 180$ + Free Treats / Extras for Life

Lightly spiced, rich and elegant, this fragrant meal is a feast for the eyes and a delight for dinner! Bring the island flavours of Sri Lanka to your table with a mild coconut curry sauce and succulent salmon.

Allergens:

Fish

•Gluten

•Soy

•Milk

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

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

1 packet

green beans

2 clove

garlic

brown onion

Long Chilli (Optional)

1 packet

salmon

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

1 tin

coconut milk

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

white wine vinegar

1 tsp

brown sugar

½ tbs

soy sauce

(Contains: Gluten, Soy;)

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3534 kJ

Fat55.7 g

of which saturates25.3 g

Carbohydrate74.5 g

of which sugars12 g

Protein38.6 g

Sodium626 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, bring the water to boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 10 mins, then remove pan from heat and keep covered until rice is tender and the water absorbed, 10 mins. • Meanwhile, trim green beans. Finely chop garlic. Thinly slice brown onion and chilli (if using).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 5-6 mins. Reduce heat to medium. • Stir in white wine vinegar, brown sugar and splash of water. Cook until dark and sticky, 3-5 mins. Transfer to bowl and set aside.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook beans, tossing, until softened, 4-5 mins. Season and transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season with salt and pepper. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 mins each side. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add curry spice blend and garlic and cook until fragrant, 1 min. • Stir in coconut milk and the soy sauce, and cook until slightly reduced, 1-2 mins. Season to taste. • Stir caramelised onions and butter through rice. Season to taste. • Divide rice between bowls. Top with salmon and green beans. • Drizzle with coconut sauce. Serve with chilli (if using).