with Garlic Rice and Sugar Snap Peas
The combo of roasted salmon and fluffy rice is always a hit and tonight the family will really love the sweet and savoury flavours that come with it. The salmon is glazed with a sauce made from brown sugar, soy sauce and hoisin sauce, and the rice is boosted with garlic.
Allergens
Utensils
Tags
Salmon Fillets, skinless
285 g
Brown Sugar
1 tbsp
Teriyaki Sauce
4 tbsp
Basmati Rice
0.75 cup
Green Beans
170 g
Green Onion
2 unit
Garlic Salt
0.5 tbsp
Oil
1 tbsp
Salt and Pepper
0.25 tsp
Vegetable Broth Concentrate
1 unit
Soy Sauce
0.5 tbsp
Pepper
0.125 tsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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 salmon. Sprinkle remaining green onions over top.
650
kcal
Calories
17
g
Fat
3.5
g
Saturated Fat
87
g
Carbohydrate
21
g
Sugar
3
g
Dietary Fiber
35
g
Protein
55
mg
Cholesterol
1360
mg
Sodium
