Asian Sesame-Crusted Salmon

Name: Asian Sesame-Crusted Salmon with Garlic Spring Onion Rice & Ginger-Soy Veggies
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: sachet Mixed Sesame Seeds; 1 packet Jasmine rice; 1 packet Roasted Peanuts & Cashew Mix; Akaroa Salmon; 1 packet Japanese Dressing; 1 sachet Southeast Asian Spice Blend; 1 Baby Broccoli; 1 Spring Onion; 1 sachet Sesame Seeds; 1 packet Ginger Paste; 1 Asian Greens

with Garlic Spring Onion Rice & Ginger-Soy Veggies

Get up to $175 off

Allergens:

Sesame

•Wheat

•Gluten

•Soy

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

(Contains: Sesame; )

1 packet

Jasmine rice

1 packet

Roasted Peanuts & Cashew Mix

Akaroa Salmon

1 packet

Japanese Dressing

(Contains: Sesame, Wheat, Gluten, Soy; May be present: Fish, Eggs. )

1 sachet

Southeast Asian Spice Blend

Baby Broccoli

Spring Onion

1 sachet

Sesame Seeds

(Contains: Sesame; )

1 packet

Ginger Paste

Asian Greens

Nutrition Values

Calories319 kcal

Energy (kJ)1330 kJ

Fat6.5 g

of which saturates0.7 g

Carbohydrate52 g

of which sugars6.1 g

Dietary Fibre6.5 g

Protein10.1 g

Sodium444 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.

Cooking Steps

• Finely chop garlic. • In a large saucepan, heat the butter and a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.

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

• Meanwhile, slice baby broccoli in half lengthways. Roughly chop Asian greens.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli with a dash of water, tossing, until starting to soften, 3-4 minutes. • Add Asian greens and ginger paste and cook until tender and fragrant, 1-2 minutes. • Stir through the soy sauce and Japanese dressing until warmed, 30 seconds. Transfer to a bowl.

• While the veggies are cooking, combine mild laksa seasoning, mixed sesame seeds and the salt in a shallow bowl. • Pat Akaroa salmon dry with paper towel, then drizzle with olive oil and season with salt and pepper. Press salmon into sesame mixture and turn to coat on both sides. TIP: Patting the skin dry helps it crisp up in the pan!

• Return the frying pan to medium 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 (depending on thickness). Transfer to a plate to rest.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Thinly slice spring onion. • Stir spring onion through rice. Divide garlic spring onion rice between bowls. • Top with ginger-soy veggies and Asian sesame-crusted salmon. • Garnish with roasted peanut & cashew mix to serve. Enjoy!