Sesame Coated Salmon
with lime rice and charred broccoliCalories
:
733 kcalProtein
:
39.6g proteinTotal
:
35 minutesDifficulty
:
EasySpicy
Protein Rich
Allergens:
- Sesame
- Cereals containing gluten
- Soya
- Wheat
- Fish
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Red Thai Style Paste
150 grams
Jasmine Rice
1 unit(s)
Lime
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
3 unit(s)
Garlic
2 sachet(s)
Honey
250 grams
Broccoli
200 grams
Salmon Fillet
(Contains: Fish)
120 grams
Peas
Not included in your delivery
to taste
Pepper
to taste
Butter
to taste
Oil
to taste
Water
to taste
Salt
Nutrition Values
Energy (kJ)3067 kJ
Energy (kcal)733 kcal
Fat27.4 g
of which saturates4.5 g
Carbohydrate93.1 g
of which sugars18.3 g
Dietary Fiber11.2 g
Protein39.6 g
Cholesterol80 mg
Salt5.7 g
Trans Fat0.9 g
Potassium774.5 mg
Calcium84.8 mg
Iron3 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 your delivered box.
Utensils
•Zester
•Grater
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in 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. Add the peas and stir through.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Peel and grate the garlic (or use a garlic press). Zest and quarter the lime.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the broccoli for 2-3 mins, add half the garlic and cook for 30 secs.
- Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the pan, cover and set aside.
3
- Return the pan to high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with remaining garlic, salt and pepper.
- Once hot, add the salmon fillets, skin-side down.
- Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Once cooked, remove from the pan, cover and allow to rest.
4
- Wipe and return the pan to medium heat.
- Stir 75ml water (per 2P), red Thai paste, ketjap manis and honey into the pan.
- Bring to the boil and cook until reduced by half, 3-5 mins.
- Once reduced, remove the pan from the heat.
5
- Stir 1 tbsp butter (per 2P) into the sauce.
- Season to taste with salt, pepper and a squeeze of lime juice.
- Add a splash of water to loosen the sauce if required.
- Stir the lime zest through the rice, fluffing it up as you go.
6
- Share the zesty lime rice between bowls.
- Top with the salmon, spooning over the sauce from the pan.
- Serve the broccoli alongside.
- Reserve any remaining lime wedges for squeezing over.
- Scatter over the toasted sesame seeds.
TIP: If you're cooking for kids, leave the spicy sauce on the side.
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