Name: [Quick/Easy] NZ Double Seared Salmon & Thai Yellow Curry Sauce with Butter Rice & Radish Tomato Salad
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 2 Garlic; 560 g Salmon; 1 packet Ginger & Lemongrass Paste; 1 packet Yellow Curry Paste; 1 packet Coconut Milk; 1 packet Basmati Rice; 1 packet Mixed Salad Leaves; 1 Tomato; 2 Radish

HelloFresh

Recipes

Thai Recipes

[Quick/Easy] NZ Double Seared Salmon & Thai Yellow Curry Sauce

with Butter Rice & Radish Tomato Salad

Get up to $175 off

Allergens:

Fish

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

560 g

Salmon

(Contains: Fish; )

1 packet

Ginger & Lemongrass Paste

(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs. )

1 packet

Yellow Curry Paste

1 packet

Coconut Milk

1 packet

Basmati Rice

1 packet

Mixed Salad Leaves

Tomato

Radish

Nutrition Values

Calories1110 kcal

Energy (kJ)4650 kJ

Fat64.6 g

of which saturates25.5 g

Carbohydrate66.1 g

of which sugars4.8 g

Dietary Fibre2.4 g

Protein65.9 g

Cholesterol2.2 mg

Sodium507 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.

Cooking Steps

• Boil kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain, return to saucepan with ½ the butter and stir to combine. Cover to keep warm and set aside.

• While rice is cooking, finely chop garlic. • Roughly chop tomato. Thinly slice radish.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Pat salmon dry with paper towel and season both sides. When oil is hot, add salmon skin side down, and cook until just cooked through, 2-4 minutes each side. Cook in batches if your pan is getting crowded. Transfer to a plate. • Return saucepan to a medium heat with remaining butter and a drizzle of olive oil. Cook ginger and lemongrass paste, garlic and yellow curry paste (see ingredients) until fragrant, 1 minute. • Add coconut milk, brown sugar and a splash of water. Cook until slightly thickened, 1-2 minutes. Spicy: You may find the curry paste hot! Add less if you're sensitive to heat TIP: Patting skin dry helps it crisp up in the pan!

• In a medium bowl, combine mixed salad leaves, tomato, radish, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide rapid butter rice between bowls. Top with seared salmon and spoon over Thai yellow curry sauce. Serve with radish tomato salad. Enjoy!