Tender Teriyaki-Glazed Salmon & Rice
with Zingy Sesame Veggies
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Jasmine rice
1
Asparagus
280 g
Salmon
(Contains: Fish; )
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Ginger Paste
1
Carrot
1
Asian Greens
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside.
• While rice is cooking, thinly slice carrot into half-moons. • Trim green beans. Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and sesame seeds until just tender, 3-4 minutes. • Add green beans and cook until softened, 4-5 minutes. • Add Asian greens and ginger paste and stir until wilted and fragrant, 1 minute. Season with salt and pepper. • Transfer sesame-ginger greens to a medium bowl and cover to keep warm.
• Return frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, cook salmon, skin-side down first, until almost cooked through, 2-4 minutes on each side (depending on thickness). • When salmon is almost cooked through, reduce the heat to medium. Add teriyaki sauce to the pan and cook until bubbling, 1-2 minutes. Turn the salmon to coat in the glaze, then remove from the heat.
• Divide rapid rice and sesame-ginger greens between bowls. • Top with the teriyaki-glazed salmon and spoon over any excess glaze from the pan to serve. Enjoy!
