Buttery Pan-Seared Golden Salmon
with ginger-infused rice & veggies
Our Golden Turmeric Spice Blend is the star of this dish! With its mysterious magic, it transforms your veggies into a sheet of golden jewels and gives the fish an equally rich hue and savoury flavour.
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
250 g
Salmon Fillets, skin-on
(Contains: Fish, Seafood/Fruit de Mer)
¾ cup
Jasmine Rice
1 tbsp
Golden Turmeric Spice Blend
160 g
Sweet Bell Pepper
113 g
Yellow Onion
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
15 g
Ginger
1 unit
Lime
Not included in your delivery
1 tbsp
Honey*
3 tbsp
Butter*
(Contains: Milk)
5 tsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Cut pepper into 1/4-inch slices. Peel, then cut onion into 1/2-inch slices. Peel, then mince or grate ginger. Juice half the lime. Cut remaining lime into wedges.
In a medium pot, heat 1 tbsp (2 tbsp) butter over medium heat. When butter is melted, add rice and ginger. Cook for 30 sec-1 min, stirring often, until fragrant. Add 1 1/3 cups (2 2/3 cups) warm water. Season with salt. Bring to a boil over high. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
Meanwhile, to a parchment-lined baking sheet, add peppers, onions, half the Golden Turmeric Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast veggies on the middle rack of the oven for 12-14 min, until golden.
Meanwhile, pat salmon dry with paper towels. In a small bowl, combine remaining Golden Turmeric Spice Blend and 2 tsp (4 tsp) oil. Brush spiced oil over both sides of salmon.
In a large non-stick pan, heat 2 tbsp (4 tbsp) butter over medium-high heat. When butter is melted, add salmon. Pan-fry for 3-4 min per side, until salmon is cooked through. When rice is done, set aside for 5 min, off heat and still covered. Season with salt, then fluff rice with a fork.
In another small bowl, combine lime juice and 1 tbsp (2 tbsp) honey. Plate rice with salmon and veggies over top. Drizzle with lime-honey mixture. Sprinkle crispy shallots over everything. Squeeze a lime wedge over top, to taste. Enjoy!
