Sesame-Crusted Salmon & Ginger Rice
with Veggies & Japanese Dressing
- Sesame
- Fish
- Wheat
- Gluten
- Soy
- Eggs
- Milk
- Soy
- May contain traces of allergens
- Fish
- Eggs
- Cashew
- Milk
- Almond
The key to a perfectly cooked salmon fillet is crispy skin and melt-in-your-mouth flesh and you’ll get all that and more with this recipe. The veggies are brought to life with a classic soy and ginger combo, too. Delish!
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Jasmine rice
1 packet
Green beans
280 g
Salmon
(Contains: Fish; )
1 packet
Japanese Dressing
(Contains: Sesame, Wheat, Gluten, Soy; May be present: Fish, Eggs)
1 packet
Sesame Dressing
(Contains: Sesame, Wheat, Gluten, Soy, Eggs; May be present: Fish, Cashew, Milk, Almond)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Ginger Paste
1
Asian Greens
1
Fresh Chilli
Not included in your delivery
20 g
butter
(Contains: Milk; )
1.25 cup
water (for the rice)
Nutrition Values
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
• Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt to the pan and bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, roughly chop green beans and Asian greens. Thinly slice long chilli (if using). • In a small bowl, combine Japanese dressing and sesame dressing. Set aside. • In a shallow bowl, add mixed sesame seeds. Pat salmon dry with paper towel, drizzle with olive oil, then season with salt and pepper. Press salmon, skin-side down, into sesame seeds to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. • Wipe out the frying pan and return to a medium-high heat. Cook green beans until just tender, 4-5 minutes. Add Asian greens, soy sauce and sesame oil (if using) and cook until wilted, 1-2 minutes.
• Divide ginger rice between plates. Top with veggies and sesame-crusted salmon. • Drizzle with Japanese dressing mixture and garnish with chilli. Enjoy!
