Asian Sesame-Crusted Salmon & Garlic Rice
with Ginger-Soy Veggies & Pickled Onion
- Milk
- Gluten
- Soy
- Sesame
- Gluten(Wheat)
- Fish
- Tree Nuts
- May contain traces of allergens
- Eggs
- Fish
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
Go fishing for compliments with this sublime salmon dish – anyone who tastes the crispy skin speckled with sesame seeds, the more-ish spring onion and garlic rice or the sharp pickled onion is going to be falling at your feet in appreciation!
Ingredients
2 clove
garlic
1 packet
jasmine rice
1 bunch
broccolini
1 packet
Asian Greens
½ unit
onion
1 knob
ginger
1 bunch
coriander
1 bunch
spring onion
1 packet
Japanese Dressing
(Contains: Soy, Sesame, Gluten(Wheat) May be present: Eggs, Fish)
1 sachet
Southeast Asian Spice Blend
1 sachet
mixed sesame seeds
(Contains: Sesame)
1 packet
salmon
(Contains: Fish)
1 packet
roasted cashews
(Contains: Tree Nuts May be present: Gluten, Peanuts, Sesame, Milk, Soy)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
¾ cup
water (for the rice)
¼ tsp
salt (for the rice)
¼ cup
rice wine vinegar
¼ cup
water (for the pickle)
2 tsp
soy sauce
(Contains: Gluten, Soy)
¼ tsp
salt (for the fish)
Nutrition
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and salt (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, slice the broccolini in half lengthways. Roughly chop the Asian greens. Thinly slice the red onion (see ingredients list). Finely grate the ginger. Roughly chop the coriander. Thinly slice the spring onion.
In a small bowl, combine the rice wine vinegar, water (for the pickle) and a generous pinch of salt and sugar. Stir to dissolve, then add the onion. Toss to coat and set aside until serving.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini with a dash of water and cook, tossing, until starting to soften, 3-4 minutes. Add the Asian greens and ginger and cook until tender and fragrant, 1-2 minutes. Stir through the soy sauce and Japanese dressing until warmed. Transfer to a bowl and cover to keep warm.
While the veggies are cooking, combine the Southeast Asian spice blend, mixed sesame seeds and salt (for the salmon) on a plate. Pat the salmon dry with paper towel, drizzle with olive oil and season with salt and pepper. Press the salmon into the sesame mixture and turn to coat on both sides. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Stir the spring onion through the rice. Drain the pickled onion. Divide the garlic rice between bowls. Top with the pickled onion, ginger-soy veggies and sesame-crusted salmon. Garnish with the roasted cashews and coriander.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious sesame-crusted salmon, with several praising the crispy skin and overall taste.
- Ease of prep: Customers found this dish quick and easy to prepare, with clear instructions even for first-time salmon cooks.
- Suggestions: Consider adding more vegetables or serving with couscous instead of rice for variety.
- Portions: Some felt the vegetable portion was small; consider increasing the amount of greens.
- Rice: Try using stock instead of water when cooking the rice to boost flavour.
