Sticky Salmon & Corn Rice
with Garlic Greens & Chilli
- Gluten
- Molluscs
- Wheat
- Fish
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Crustaceans
- Molluscs
All you need is a pot and pan to create an Asian fusion dish all from the comfort of your own kitchen. Slurp up the sticky salmon and then dive into the corn rice. You will be at the bottom of the bowl in no time.
Ingredients
1 tin
Sweetcorn
1 sachet
Crispy Shallots
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Sweet Chilli Sauce
1
Baby Broccoli
2
Garlic
1
Long Chilli
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water (for the rice)
0.13 cup
water (for the gyoza)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Drain sweetcorn. • Cook corn, until lightly browned, 4-5 minutes. Add the water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, trim green beans. Trim baby broccoli and roughly chop. • Finely chop garlic.Thinly slice long chilli. • In a small microwave-safe bowl, combine oyster sauce, sweet chilli sauce, half the garlic and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and baby broccoli, tossing regularly, until tender, 5-6 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper. • Transfer to serving bowls and set aside. TIP: Add a dash of water to the pan to help speed up the cooking process.
• 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. Set aside on a paper towel-lined plate. TIP: Patting the skin dry helps it crisp up in the pan!
• Microwave oyster sauce mixture in 30 second bursts, until heated through.
• Divide corn rice between bowls with garlic greens. Top rice with salmon. Spoon over sticky sauce. • Sprinkle over crispy shallots and chilli to serve. Enjoy!
