The marinade we’ve got for you tonight is absolute lip-smacking deliciousness, and basting the salmon with it as you go guarantees the flavour of this dish won’t disappoint. The rice and greens are ready in a matter of moments, so you’ll have this fresh and easy supper on the table in no time fort!
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.
salmon(ContainsFishMay be present Milk, Soy, Crustacea)
hoisin sauce(ContainsSoy, Sesame)
long red chilli
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
rice wine vinegar
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
To prepare the ingredients, peel and crush the garlic. Rinse the Jasmine rice well. Wash and trim the Asian greens, and finely slice the long red chilli.
In a medium bowl combine the garlic, salt-reduced soy sauce, rice wine vinegar, warm water, brown sugar and vegetable oil and stir until the sugar dissolves. Add the salmon and toss to coat well. Cover with plastic wrap and set aside while you prepare the rice.
Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.
Meanwhile, heat a medium frying pan over a medium heat. Add the salmon and cook for 3 minutes on each side, basting with the excess marinade as you go. Remove the salmon and cover with aluminium foil to keep warm. Add a splash of vegetable oil and the Asian greens and cook, stir frying for 1-2 minutes, or until bright green and wilted. Add the hoisin sauce, toss to coat well and cook for a further 30 seconds, or until heated through.
To serve, divide the rice and Asian greens between plates. Top with the teriyaki salmon and garnish with fresh long red chilli.