with Garlic Rice and Sugar Snap Peas
The combo of roasted salmon and fluffy rice is always a hit, and we know your family will really love the sweet and savoury flavours in this dish. Dinner tonight features salmon glazed in sauce made from brown sugar, soy sauce and hoisin sauce, and the rice is boosted with garlic.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Basmati Rice
0.75 cup
Sugar Snap Peas
113 g
Green Onion
2 unit
Brown Sugar
1 tbsp
Hoisin Sauce
4 tbsp
Garlic Salt
1 tsp
Vegetable Broth Concentrate
1 unit
Soy Sauce
0.5 tbsp
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.063 tsp
- Add 1 1/4 cups (2 1/2 cups) water, broth concentrate and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
- Arrange salmon on a parchment-lined baking sheet, skin-side down. Brush 1/2 tbsp (1 tbsp) oil over top.
- Roast salmon in the middle of the oven until cooked through, 10-12 min.**
- Meanwhile, trim snap peas.
- Thinly slice green onions.
- Heat a large non-stick pan over medium heat.
- When hot, add snap peas and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring occasionally, until snap peas are tender-crisp and liquid is absorbed, 4-5 min.
- Remove from heat, then cover to keep warm.
- Meanwhile, combine hoisin sauce, brown sugar and soy sauce in a small pot over low heat. (TIP: You can warm sauce in a microwave-safe bowl instead.) Season with pepper, then stir to combine. Cook, stirring occasionally, until warmed through, 1 min.
- 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.
670
kcal
Calories
20
g
Fat
4.5
g
Saturated Fat
87
g
Carbohydrate
21
g
Sugar
3
g
Dietary Fiber
34
g
Protein
80
mg
Cholesterol
1450
mg
Sodium
0
g
Trans Fat
850
mg
Potassium
125
mg
Calcium
4
mg
Iron
