Crispy-Skinned Salmon
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Crispy-Skinned Salmon

Crispy-Skinned Salmon

with Miso Coconut Sauce, Basmati Rice & Greens

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!

Allergens:
Sulphites
fish
Gluten
Soy

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

1 packet

basmati rice

1 bunch

asparagus

1 bunch

broccolini

½ unit

lemon

½ unit

Fresh Chilli

1 clove

garlic

1 knob

ginger

1 packet

shredded coconut

(Contains Sulphites; May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )

1 packet

salmon

(Contains fish; )

1 packet

Coconut Cream

1 packet

miso paste

(Contains Gluten, Soy; )

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

rice wine vinegar

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Nutrition Values

/ per serving
Energy (kJ)4550 kJ
Calories0 kcal
Fat64.2 g
of which saturates38 g
Carbohydrate75.9 g
of which sugars12.7 g
Dietary Fibre0 g
Protein47 g
Cholesterol0 mg
Sodium846 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

Lid
Medium Pan
Large Non-Stick Pan

Instructions

Make the kaffir lime rice
1

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!

Get prepped
2

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.

Cook the veggies
3

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.

Cook the ocean trout
4

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!

Make the coconut sauce
5

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.

Serve up
6

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.