Brown Sugar-Glazed Double Salmon

Name: Brown Sugar-Glazed Double Salmon with Garlic Rice and Sugar Snap Peas
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 500 g Salmon Fillets, skin-on; ¾ cup Basmati Rice; 113 g Sugar Snap Peas; 2 unit(s) Green Onion; 1 tbsp Brown Sugar; 4 tbsp Hoisin Sauce; 4 g Garlic Salt; 1 unit(s) Vegetable Broth Concentrate; ½ tbsp Soy Sauce; 0.13 tsp Pepper*; ½ tbsp Oil*; 0.06 tsp Salt*

with Garlic Rice and Sugar Snap Peas

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The combo of double 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:

Salmon

•Fish

•Mustard

•Sesame

•Soy

•Wheat

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

(Contains: Salmon, Fish)

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

2 unit(s)

Green Onion

1 tbsp

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

4 tbsp

Hoisin Sauce

(Contains: Mustard, Sesame, Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

1 unit(s)

Vegetable Broth Concentrate

(May contain traces of: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)

½ tbsp

Soy Sauce

(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

0.13 tsp

Pepper*

½ tbsp

Oil*

0.06 tsp

Salt*

Nutrition Values

Calories670 kcal

Fat12 g

Saturated Fat2.5 g

Carbohydrate85 g

Sugar19 g

Dietary Fiber3 g

Protein21 g

Cholesterol35 mg

Sodium1340 mg

Trans Fat0 g

Potassium500 mg

Calcium75 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Cups

•Parchment Paper

•Silicone Brush

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

PDF

Before starting, preheat the oven to 450°F. Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, broth concentrate and half the garlic salt. Cover and bring to a boil over high.
Once boiling, add rice, then reduce heat to low. Cover and cook 12-14 min, until rice is tender and liquid is absorbed.
Remove the pot from heat. Set aside, still covered.

Meanwhile, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
On a parchment-lined baking sheet, arrange salmon skin-side down. Brush 1 tbsp (2 tbsp) oil over top.
Roast salmon in the middle of the oven 10-12 min, until cooked through.**

Meanwhile, trim snap peas.
Thinly slice green onions.

Heat a large non-stick pan over medium.
When hot, add snap peas and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook 4-5 min, stirring occasionally, until snap peas are tender-crisp and liquid is absorbed.
Remove from heat, then cover to keep warm.

Meanwhile, in a small pot over low heat, combine hoisin sauce, brown sugar and soy sauce. (TIP: You can warm sauce in a microwave-safe bowl instead.) Season with pepper, then stir to combine.
Cook 1 min, stirring occasionally, until warmed through.

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.

If you've opted for double salmon, cook it in the same way the recipe instructs you to cook the regular portion of salmon, doubling the amount of oil listed.