Honey-Soy Glazed Salmon
with Basmati Rice & Ginger Veggies
- Sesame
- Fish
- Soy
- May contain traces of allergens
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
280 g
Salmon
(Contains: Fish; )
1 packet
Basmati Rice
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Ginger Paste
1
Carrot
3
Garlic
1 packet
Shredded Cabbage Mix
1
Asian Greens
Nutrition Values
Cooking Steps
(SUBBED FRESH GINGER FOR GINGER PASTE) Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 2/3 of the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and a pinch of salt, stir, then 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 has 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 into half-moons. Roughly chop the Asian greens. In a small bowl, combine the honey, soy sauce, sesame seeds and remaining garlic. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, tossing, until just tender, 3-4 minutes. Add the shredded cabbage mix and Asian greens and cook until softened, 2-3 minutes. Add the ginger and cook until fragrant, 1 minute. Season with salt and pepper. Transfer the ginger veggies to a bowl and cover to keep warm.
Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon, skin-side down first, until almost cooked through, 2-4 minutes on each side (depending on thickness).
Reduce the heat to medium. Add a drizzle more olive oil to the pan, then add the honey-soy glaze and simmer, stirring, until bubbling, 1 minute. Spoon the glaze over the salmon, then remove from the heat.
Divide the jasmine rice and ginger veggies between bowls. Top with the honey soy-glazed salmon. Spoon over any remaining glaze from the pan to serve. Enjoy!
