A little sweet, a little savoury and a whole lot of delicious! This delicate salmon dish is beautifully tender and packed with umami-rich flavour, paired with garlicky stir-fried greens for the perfect balance. Light, tasty, and totally satisfying - you’re in for a real treat tonight!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the Asian greens in this recipe with green beans due to local ingredient availability. It’ll be just as delicious, just
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
2
Garlic
280 g
Salmon
(Contains: Fish; )
1 packet
Ginger Paste
1 packet
Broccoli Florets
1
Courgette
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1 packet
Green beans
• Thinly slice courgette into sticks. Finely chop garlic. • In a small bowl, combine soy sauce mix, ginger paste, the brown sugar and water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli florets and courgette, tossing until tender, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove pan from heat and add the soy-ginger mixture, turning salmon to coat. TIP: Patting the skin dry helps it crisp up in the pan!
• Divide soy-ginger glazed salmon and garlicky stir-fried greens between plates. • Spoon over any remaining glaze from the pan. Enjoy!