Vietnamese Ginger-Caramel Salmon
with Garlic Rice and Buttery Veggies- Salmon
- Anchovies
- Wheat
- Mustard
- Soy
- Sulphites
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Salmon fillets • Shanghai bok choy • Carrot • Jasmine rice • Fish sauce (anchovies) (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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Soy sauce (soy, sulphites, wheat) (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) • Crispy garlic (mustard, wheat) (garlic, sunflower and/or safflower oil, enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), seasoning (salt, maltodextrin, garlic powder, yeast extract, onion powder, sugars [brown sugar, sugar], natural flavor [including mustard], spice, citric acid, lactic acid)) • Brown sugar • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Carrot
2 unit(s)
Shanghai Bok Choy
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 tbsp
Fish Sauce
(Contains: Anchovies May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
14 g
Crispy Garlic
(Contains: Wheat, Mustard)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Butter*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch thick half moons.
- Cut bok choy into 1-inch pieces. Rinse bok choy leaves to wash away any dirt.
- To a small bowl, add brown sugar, ginger-garlic puree, fish sauce, soy sauce and 1/3 cup water (use the same for 4 servings). Stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (1/4 cup) water. Cook for 3-4 min, stirring often, until water has evaporated and carrots are tender-crisp.
- Stir in 1 tbsp (2 tbsp) butter and bok choy. Season with remaining garlic salt and pepper. Cook for 2-3 min, stirring often, until veggies are tender.
- Transfer to a bowl and cover to keep warm. Wipe out pan.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 1-2 min, until browned. Flip salmon and continue cooking for 1-2 min, until browned.
- Transfer salmon to a plate. (NOTE: Salmon will finish cooking in step 5.)
- Reheat the same pan over medium-low. Add sauce mixture. Cook 1-2 min, stirring often, until simmering.
- Add fish, flesh side down. Cover and cook for 3-5 min, until sauce is glaze-like and salmon is cooked through.** (TIP: If sauce is still watery, remove salmon and continue cooking for 1-2 min until glaze-like.)
- Fluff rice with a fork. Stir in half the crispy garlic and 1 tbsp (2 tbsp) butter.
- Remove and discard salmon skin, if you like.
- Divide rice and veggies between plates.
- Top rice with salmon. Spoon caramel-ginger sauce over top.
- Sprinkle remaining crispy garlic over top.
