with Garlic Rice and Green Beans
Roasted salmon is glazed with a sweet-savoury brown sugar and hoisin sauce. The whole family will love these Asian-inspired flavours!
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Basmati Rice
0.75 cup
Green Beans
170 g
Green Onion
2 unit
Brown Sugar
1 tbsp
Hoisin Sauce
0.25 cup
Garlic Salt
1 tsp
Vegetable Broth Concentrate
1 unit
Soy Sauce
0.5 tbsp
Oil
0.5 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl), 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.
While rice cooks, pat salmon dry with paper towels. Season with remaining garlic salt and pepper. Arrange salmon on a parchment-lined baking sheet, skin-side down. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Roast in the middle of the oven until cooked through, 10-12 min.**
While salmon roasts, trim, then halve green beans. Thinly slice green onions.
Heat a large non-stick pan over medium heat. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until green beans are tender-crisp and liquid is absorbed, 4-5 min. Season with salt and pepper, then toss to combine. Remove the pan from heat, then cover to keep warm.
While green beans cook, combine hoisin sauce, brown sugar and soy sauce in a small pot over low heat, or in a microwaveable bowl. 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 green beans between plates. Drizzle sauce over salmon and green beans. Sprinkle remaining green onions over top.
650
kcal
Calories
17
g
Fat
4
g
Saturated Fat
90
g
Carbohydrate
22
g
Sugar
4
g
Dietary Fiber
35
g
Protein
55
mg
Cholesterol
1380
mg
Sodium
