Seared Salmon Rice Bowl
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Seared Salmon Rice Bowl

Seared Salmon Rice Bowl

with Charred Corn Slaw & Sriracha Mayo

When word gets out that you’re having salmon for dinner, you better set some extra places at the table because everyone will want a serving (or two)! No one can resist them drizzle in sriracha mayo and sprinkled in crispy shallots for crunch.

Unfortunately, this week’s salmon dumplings were in short supply, so we’ve replaced them with salmon. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:
Milk
Egg
Soy
fish

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 stalk

celery

1 tin

sweetcorn

1 packet

sriracha

(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

mayonnaise

(Contains Egg; )

1 bag

Shredded Cabbage Mix

1 packet

ponzu sauce

(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )

1 packet

Crispy Shallots

1 packet

salmon

(Contains fish; )

Not included in your delivery

1

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water

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Nutrition Values

Energy (kJ)3919 kJ
Fat38.9 g
of which saturates11.4 g
Carbohydrate115.1 g
of which sugars12.4 g
Protein26.2 g
Sodium1163 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water 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 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, thinly slice celery. Drain the sweetcorn. • In a small bowl, combine sriracha and mayonnaise. Season to taste and set aside.

3
3

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

4
4

• When the rice has 10 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Cook in batches if your pan is getting crowded.

5
5

• While the salmon is cooking, add shredded cabbage mix to the bowl of charred corn, along with celery, ponzu sauce and a drizzle of olive oil. Toss to combine, then season to taste.

6
6

• Divide garlic rice between bowls. • Top with seared salmon and charred corn slaw. • Drizzle over sriracha mayo. Garnish with crispy shallots to serve. Enjoy!