Honey-Soy Glazed Salmon
with Garlic Rice & Ginger Greens
Just 30 minutes is all that's standing between you and this delectable dish. There are three simple components: garlic rice, ginger veggies and salmon with an irresistible glaze, and they come together in perfection. You've got this.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 packet
basmati rice
1 unit
carrot
1 bag
green beans
1 bunch
Asian Greens
1 knob
ginger
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
salmon
(Contains fish; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
3 tsp
honey
2 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Trim the green beans. In a small bowl, combine the honey, soy sauce, sesame seeds and remaining garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and green beans and cook until just tender, 5-6 minutes. TIP: Add a dash of water to the pan to help the veggies cook faster! Add the Asian greens and stir through until wilted, 1 minute. Add the ginger and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer the veggies to a medium bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, to the pan and cook until almost cooked through, 2-4 minutes on each side (depending on thickness).
When the salmon is almost cooked through, reduce the heat to medium. Add a drizzle more olive oil to the pan, then add the honey-soy glaze. Simmer, stirring, until the garlic is golden, 1 minute. Spoon the glaze over the salmon, then remove from the heat.
Divide the garlic rice and ginger veggies between bowls. Top with the honey-soy glazed salmon and spoon over any glaze remaining in the pan. TIP: For the low-calorie option, serve with 1/2 the garlic rice.