HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Glazed Salmon
Honey-Soy Glazed Salmon

Honey-Soy Glazed Salmon

with Garlic Rice & Ginger Greens

Read more

Just 30 minutes is all that's standing between you and this delectable dish. There are three simple components: garlic rice, ginger veggies and salmon with an irresistible glaze, and they come together in perfection. You've got this.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


1 bag

green beans

1 bunch

Asian greens

1 knob


1 sachet

sesame seeds


1 packet



Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


3 tsp


2 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2200 kJ
Fat22.2 g
of which saturates8.2 g
Carbohydrate43.3 g
of which sugars11.5 g
Dietary Fibre0 g
Protein34.5 g
Cholesterol0 mg
Sodium1270 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Trim the green beans. In a small bowl, combine the honey, soy sauce, sesame seeds and remaining garlic.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and green beans and cook until just tender, 5-6 minutes. TIP: Add a dash of water to the pan to help the veggies cook faster! Add the Asian greens and stir through until wilted, 1 minute. Add the ginger and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer the veggies to a medium bowl and cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, to the pan and cook until almost cooked through, 2-4 minutes on each side (depending on thickness).


When the salmon is almost cooked through, reduce the heat to medium. Add a drizzle more olive oil to the pan, then add the honey-soy glaze. Simmer, stirring, until the garlic is golden, 1 minute. Spoon the glaze over the salmon, then remove from the heat.


Divide the garlic rice and ginger veggies between bowls. Top with the honey-soy glazed salmon and spoon over any glaze remaining in the pan. TIP: For the low-calorie option, serve with 1/2 the garlic rice.