Bulgogi Glazed Salmon on Garlic Rice
with baby corn
The quantities provided above are averages only.
Ingredients
200 grams
Salmon
(Contains: Fish)
70 grams
Bulgogi Sauce
(Contains: Fish, Soya, Wheat, Cereals containing gluten, Sesame)
150 grams
Jasmine Rice
150 grams
Baby Corn
2 unit(s)
Garlic
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
10 grams
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Pop a medium pot ( on medium-high heat with a drizzle of oil.
When hot, add the garlic and fry for 1 min. Stir in the rice with some salt and 300ml cold water (per 2P) for the rice and bring to the boil. Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 12 mins, then remove the pot from the heat (still covered) and leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
In a small bowl, toss the salmon fillets with the bulgogi sauce and season with salt and pepper.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
While the Salmon is cooking, halve the baby corn lengthways.
Place a pan over medium-high heat with the sesame oil. Once hot, add the babycorn and stir-fry for 3-4 mins.
Once cooked divide the rice between two bowls and top with the glazed salmon and serve alongside the baby corn. Sprinkle the sesame seeds over the top.
