Go fishing for compliments with this sublime salmon dish. Anyone who tastes the crispy skin, slathered with a tasty coconut sauce and the tender garlic greens to go with it will be falling at your feet in appreciation!
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. 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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
long green chilli
shredded coconut(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
miso paste(ContainsGluten, Soy)
rice wine vinegar
In a medium saucepan, bring the water to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan 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, trim the ends of the asparagus. Trim the broccolini and halve lengthways. Slice the lemon into wedges. Thinly slice the long green chilli (see ingredients list), if using. Finely chop the garlic. Finely grate the ginger. Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the asparagus, broccolini and a dash of water to the pan and cook, tossing, until just tender, 3-4 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to the plate with the veggies. TIP: Place the fish on the plate skin-side up to keep the skin crisp! TIP: Patting the skin dry helps it crisp up in the pan!
Wash and dry the frying pan, then return to a medium-high heat. Add the coconut cream, ginger, brown sugar, miso paste, rice wine vinegar and remaining garlic. Stir until heated through, 3-4 minutes.
Divide the basmati rice and veggies between plates. Top with the salmon, then spoon the coconut sauce around the salmon. Garnish with the toasted coconut and chilli (if using). Serve with the lemon wedges. TIP: Keep the fish skin crisp by spooning the sauce around but not over the fish.