Teriyaki Salmon

Name: Teriyaki Salmon with Asian Greens and Fresh Chilli
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 clove garlic; 2 tbs soy sauce (or gluten-free tamari soy sauce); 1 tbs rice wine vinegar; 1 tbs warm water; 2 tsp brown sugar; 2 tsp vegetable oil; 2 fillet salmon; 1 packet jasmine rice; 3 cup water; 1 bunch Asian greens; 1 tub hoisin sauce; 1 long red chilli

with Asian Greens and Fresh Chilli

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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!

Allergens:

Soy

•Gluten

•Fish

•Sesame

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

2 fillet

salmon

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

1 packet

jasmine rice

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

1 bunch

Asian greens

1 tub

hoisin sauce

(Contains: Sesame, Soy;)

long red chilli

Not included in your delivery

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains: Soy, Gluten;)

1 tbs

rice wine vinegar

1 tbs

warm water

2 tsp

brown sugar

2 tsp

vegetable oil

3 cup

water

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2590 kcal

Fat16.3 g

of which saturates3.2 g

Carbohydrate77.1 g

of which sugars17.3 g

Dietary Fibre0 g

Protein38.9 g

Cholesterol0 mg

Sodium1230 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Chopping board

•Sieve

•Bowl

•Cling Wrap

•Strainer

•Saucepan

•Pan

Cooking Steps

PDF

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.