Honey Chili-Garlic Roasted Salmon
with Pan-Fried Vegetables
We're practically drooling over this combination of luscious honey-chili-garlic roasted salmon, a juicy pan-fried veggie jumble and fluffy basmati rice. This is one for the (cook)books, folks!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water and 1/2 tsp garlic salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Halve tomatoes. Add rice to the boiling water. 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, combine chili-garlic sauce and honey in a small bowl. Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a parchment-lined baking sheet, skin-side down. Spoon honey chili-garlic sauce over top. Roast in the middle of the oven until salmon is cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Add tomatoes to the pan with zucchini. Cook, stirring occasionally, until tomatoes are slightly blistered, 1-2 min. Remove the pan from heat. Add garlic puree. Season veggies with remaining garlic salt and pepper, then stir to combine.
Fluff rice with a fork. Add 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper, to taste, and stir to combine.Divide veggies and rice between plates. Top with salmon.Drizzle any remaining sauce from the baking sheet over salmon.