Aromatic crispy shallot-laced jasmine rice makes the perfect base for this caramelized salmon dish. Bolstered by umami-dense fish sauce and sweet brown sugar, this quick dinner is loaded with balanced flavour and wholesomeness.
Ingredients: Salmon fillets • Jasmine rice • Bok choy • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Snow peas • Carrots • Ginger • Green onion • Fish sauce (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) (anchovies) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses).
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.
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Jasmine Rice
56 g
Snow Peas
56 g
Carrot, julienned
1 unit(s)
Shanghai Bok Choy
30 g
Ginger
2 unit(s)
Green Onion
2 tbsp
Fish Sauce
(Contains Anchovies May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
2 tbsp
Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
If you've opted to get salmon, pat dry with paper towels. Season with salt and pepper. When pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3 min per side, until lightly browned. Add ginger, brown sugar, fish sauce and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, flipping often, until salmon lightly glazed and cooked through.**