Go fishing for compliments with this sublime salmon dish – anyone who tastes the crispy skin speckled with sesame seeds, the moreish spring onion and garlic rice or the sharp pickled onion is going to be falling at your feet in appreciation!
Unfortunately, this week's broccolini was in short supply, so we've replaced it with green beans. Don't worry, the recipe will be just as delicious!
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
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
Japanese dressing(ContainsSoy, Sesame)
Southeast Asian spice blend
mixed sesame seeds(ContainsSesame)
roasted cashews(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)
salt (for the rice)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
salt (for the fish)
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the water 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, trim and halve the green beans. Roughly chop the Asian greens. Thinly slice the red onion (see ingredients). Finely grate the ginger.
In a small bowl, combine the rice wine vinegar, and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans with a dash of water, 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.
While the veggies are cooking, combine the Southeast Asian spice blend, mixed sesame seeds and salt (for the salmon) in a shallow bowl. 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, cook the salmon, skin-side down first, until just cooked through, 3-5 minutes each side (depending on thickness). TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Roughly chop the coriander. Thinly slice the spring onion. 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 Asian sesame-crusted salmon. Garnish with the roasted cashews and coriander.