Brown Sugar-Glazed Salmon
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
1 tbsp
Brown Sugar
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
¾ cup
Basmati Rice
170 g
Green Beans
2 unit
Green Onion
½ tbsp
Garlic Salt
1 unit
Vegetable Broth Concentrate
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
