with Garlic Rice and Sugar Snap Peas
Ingredients: Salmon fillets • Basmati rice • Sugar snap peas • Hoisin sauce (soy, sesame, mustard) (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Brown sugar • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
500 g
Basmati Rice
0.75 cup
Sugar Snap Peas
113 g
Green Onion
2 unit(s)
Brown Sugar
1 tbsp
Hoisin Sauce
4 tbsp
Garlic Salt
4 g
Vegetable Broth Concentrate
1 unit(s)
Soy Sauce
0.5 tbsp
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.063 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, broth concentrate and half the garlic salt. Cover and bring to a boil over high.
- Once boiling, add rice, then reduce heat to low. Cover and cook 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
- On a parchment-lined baking sheet, arrange salmon skin-side down. Brush 1/2 tbsp (1 tbsp) oil over top.
- Roast salmon in the middle of the oven 10-12 min, until cooked through.**
- Meanwhile, trim snap peas.
- Thinly slice green onions.
- Heat a large non-stick pan over medium.
- When hot, add snap peas and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook 4-5 min, stirring occasionally, until snap peas are tender-crisp and liquid is absorbed.
- Remove from heat, then cover to keep warm.
- Meanwhile, in a small pot over low heat, combine hoisin sauce, brown sugar and soy sauce. (TIP: You can warm sauce in a microwave-safe bowl instead.) Season with pepper, then stir to combine.
- Cook 1 min, stirring occasionally, until warmed through.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice, salmon and snap peas between plates.
- Drizzle sauce over top salmon.
- Sprinkle remaining green onions over top.
900
kcal
Calories
34
g
Fat
8
g
Saturated Fat
85
g
Carbohydrate
19
g
Sugar
3
g
Dietary Fiber
59
g
Protein
155
mg
Cholesterol
1420
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
