Brown Sugar-Glazed Double Salmon
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Basmati Rice
113 g
Sugar Snap Peas
2 unit(s)
Green Onion
1 tbsp
Brown Sugar
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May contain traces of: Sulphites, Crustaceans, Egg, Fish, Milk)
1 tsp
Garlic Salt
(May contain traces of: Sulphites, Milk, Wheat, Mustard, Peanuts, Sesame, Soy, Tree nuts)
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Sulphites, Crustaceans, Egg, Fish, Milk, Wheat, Mustard, Sesame, Soy)
½ tbsp
Soy Sauce
(Contains: Soy, Sulphites May contain traces of: Egg, Fish, Milk, Wheat, Mustard, Sesame)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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 tbsp (2 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.
If you've opted for double salmon, cook it in the same way the recipe instructs you to cook the regular portion of salmon.**
