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. Ingredients: Salmon fillets • Basmati rice • Sugar snap peas • Hoisin sauce (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) (soy, sesame, mustard) • Green onion • Brown sugar (cane sugar, molasses) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Soy sauce (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) (soy, sulphites, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 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
- 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.
660
kcal
Calories
20
g
Fat
4.5
g
Saturated Fat
85
g
Carbohydrate
19
g
Sugar
3
g
Dietary Fiber
34
g
Protein
80
mg
Cholesterol
1380
mg
Sodium
0
g
Trans Fat
800
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
