Brown Sugar-Glazed Salmon
with Garlic Rice and Sugar Snap Peas- Salmon
- Mustard
- Sesame
- Soy
- Wheat
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Triticale
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) • Brown sugar (cane sugar, molasses) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • 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) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
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
Utensils
Cooking Steps
- 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 1/2 tbsp (1 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 top salmon.
- Sprinkle remaining green onions over top.
