Vietnamese-Style Caramelized Ginger Salmon
with Shallot Rice and Veggie Stir-Fry- Salmon
- Anchovies
- Soy
- Wheat
- Milk
- Wheat
- Crustaceans
- Mustard
- Fish
- Milk
- Soy
- Sulphites
- Egg
- Sesame
- May contain traces of allergens
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 flavor and wholesomeness.
Ingredients
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 traces of: Wheat, Crustaceans, Mustard, Fish, Milk, Soy, Sulphites, Egg, Sesame)
1 tbsp
Brown Sugar
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
28 g
Crispy Shallots
(Contains: Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- Add rice, half the vegetarian oyster sauce and 1 tbsp (2 tbsp) butter to the boiling water, then reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- While 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 then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas, bok choy and carrots. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
- Add remaining vegetarian oyster sauce. Stir to coat. Transfer to a plate and cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then salmon and ginger. Cook, stirring often, until salmon starts to turn opaque, 1-2 min.
- Add brown sugar, fish sauce and 1 tbsp (2 tbsp) butter. Cook, stirring often, until salmon is lightly glazed and cooked through, 2-3 min.**
- 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.
If you've opted for salmon, pat dry with paper towels, then cut into 1-inch cubes. Season with salt and pepper.
Cook salmon in the same way the recipe instructs you to cook the shrimp.**
