Crispy Sesame Salmon

Name: Crispy Sesame Salmon with Greens and Rice
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Jasmine rice; 350 ML of Water; 1 Tsp of Salt; 3 Pieces of Baby pak choi; 200 Grams of Broccoli; 100 Grams of Sugar snap peas; 250 Grams of Thin asparagus; 50 Grams of Spring onion; 1 Pieces of Large red chilli; 1 Tbsp of Vegetable oil; 30 ML of Soy sauce; 20 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper; 10 Grams of Sesame seeds; 1 Pieces of Lime

with Greens and Rice

A healthy, tasty dinner!

Cals 781 · Prot 52 · Carbs 96 · Fat 29

Family Friendly

25 min

Crispy Sesame Salmon with Greens and Rice

A healthy, tasty dinner!

Cals 781 · Prot 52 · Carbs 96 · Fat 29

Family Friendly

Ingredients

Fish

Skin-on salmon fillet 6*

350 Grams

Vegetable oil

1 Tbsp

Salt

1 Tsp

Black pepper

0.5 Tsp

Rice

Jasmine rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

Vegetables

Baby pak choi

3 Pieces

Broccoli

200 Grams

Sugar snap peas

100 Grams

Thin asparagus

250 Grams

Spring onion

50 Grams

Large red chilli

1 Piece

Vegetable oil

1 Tbsp

Soy sauce 9*10*11*

30 ML

Honey

20 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Sesame seeds 3*

10 Grams

Lime

1 Piece

Allergens

*6 Fish, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3266 / 781
Fats (g)	28.8
of which saturated (g)	5.5
Carbohydrates (g)	96
of which sugars (g)	9.2
Fibers (g)	11.1
Proteins (g)	51.9
Salt (g)	2.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

2 Prep vegetables

Rinse pak choi and cut to strips. Rinse broccoli and separate into small florets. Wash asparagus and discard the woody stems. Rinse sugar snaps. Rinse and slice spring onion. Discard chilli stem (and seeds) and mince chilli.

3 Toast sesame seeds

Toast sesame seeds in a dry hot pan for 2-3 min until nicely browned. Remove from the pan and set aside.

4 Fry veggies

Heat a pan over high heat with a drizzle of vegetable oil. Add all the vegetables and stir-fry for 4-5 min until crisp-tender. Add soy sauce and honey. Season with salt and pepper. Keep warm.

5 Fry fish

Portion the salmon. Heat another pan over medium-high heat with a drizzle of oil. Add the salmon, skin side down, and fry for 4-5 min. Reduce the temperature to medium. Flip the fish and fry for 2-3 min further. Once cooked, season the salmon with salt and pepper.