Caramelized Ginger Salmon
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Caramelized Ginger Salmon

Caramelized Ginger Salmon

with Shallot Rice and Veggie Stir-Fry

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).

Tags:
Quick
Allergens:
Salmon
Anchovies
Soy
Wheat
Milk

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 Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

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)

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate94 g
Sugar19 g
Dietary Fiber3 g
Protein33 g
Cholesterol110 mg
Sodium2010 mg
Trans Fat0.5 g
Potassium1000 mg
Calcium175 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

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Cooking Steps

Rinse and cook rice
1
  • Before starting, add 1 1/4 cup ( 2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high. 
  • Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, half the vegetarian oyster sauce and 1 tbsp (2 tbsp) butter, then reduce heat to medium-low. 
  • Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
Prep
2
  • While the rice cooks, peel, then mince or grate ginger.
  • Thinly slice green onions.
  • Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Pat salmon dry with paper towels. Season with salt and pepper.
Cook veggies
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas, bok choy and carrots. Cook for 2-3 min, stirring often, until veggies are tender-crisp.
  • Add remaining vegetarian oyster sauce. Stir to coat. Transfer to a plate and cover to keep warm.
Cook salmon
4
  • Reheat the same pan over medium-high.
  • When 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.**

 

Finish and serve
5
  • Fluff rice with fork, then stir in half the crispy shallots.
  • Divide rice between plates.
  • Top with veggies, then salmon.
  • Spoon any remaining sauce from the pan over top.
  • Sprinkle green onions and remaining crispy shallots over top.
6

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.**