Soy and Ginger Sesame Salmon
with bok choy
The quantities provided above are averages only.
Ingredients
200 grams
Salmon
(Contains: Fish)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Pak Choi
150 grams
Jasmine Rice
1 unit(s)
Garlic
1 unit(s)
Ginger
1 unit(s)
Carrot
150 grams
Green Beans
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
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, cover with the lid and cook for 12 mins. Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel. Chop into roughly 1cm wide, 5cm long batons. Trim the pak choi, then thinly slice widthways. Trim the green beans and cut into thirds.
In a large pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot, pak choi, green beans and cook until just tender, 5-6 minutes. TIP: Add a dash of water to the pan to help the veggies cook faster! Add the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer the veggies to a medium bowl and cover to keep warm.
Place the pan back on high heat with a drizzle of oil. Pat the salmon dry with kitchen paper. Toss with the soy sauce. 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.
When the salmon is almost cooked, add another drizzle of oil and the ginger to coat the salmon. Cook for another 1-2 mins.
Divide the rice and garlic veggies between bowls. Top with the soy glazed salmon and spoon over any glaze remaining in the pan. Sprinkle over the sesame seeds.
