Salmon & Brothy Rice
with Asian Veg & Fresh Chilli
Calories
:
509 kcalProtein
:
34.1g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Fish
- Molluscs
- Soy
- Gluten
- May contain traces of allergens
Warm your soul with this aromatic, "big hug" of a bowl! We’ve combined the silky comfort of salmon with a fragrant, savoury broth that’s infused with garlic and oyster sauce. It’s a sophisticated take on a classic Asian-style soup that’s light enough for a weeknight but packed with depth.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Garlic
1 packet
Jasmine rice
280 g
Salmon
(Contains: Fish; )
1
Fresh Chilli
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 sachet
Chicken-Style Stock Powder
1
Asian Stir-Fry Mix
1 sachet
Coriander
1 packet
Crispy Shallots
Not included in your delivery
1 drizzle
olive oil
1
water (for the rice)
2.5 cup
water
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Energy (kJ)2130 kJ
Calories509 kcal
Fat31.1 g
of which saturates6.3 g
Carbohydrate22.9 g
of which sugars10.4 g
Dietary Fibre4.2 g
Protein34.1 g
Cholesterol1.1 mg
Sodium1680 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
•Large Non-Stick Pan
•Lid
•Medium Pan
Cooking Steps
1
- Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
- Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from 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!
2
- When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• 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.
TIP: Patting the skin dry helps it crisp up in the pan!
3
- Meanwhile, thinly slice fresh chilli (if using).
- Heat a second medium saucepan over medium heat.
- Add the water (for the soup), oyster sauce, chicken-stock powder, the soy sauce and half of the chilli. Stir to combine and bring to the boil.
- Add Asian stir-fry mix, then cover with a lid. Reduce to a simmer and cook until just wilted, 4-5 minutes. Season to taste.
4
- Divide rice between bowls.
- Top with salmon. Pour over broth to serve.
- Sprinkle over any remaining chilli and tear over coriander.
- Sprinkle with crispy shallots to garnish. Enjoy!
