Sweet Chilli Salmon
with Veggie Jasmine Rice
Sticky sweet chilli salmon glazed to perfection, served over fluffy jasmine rice tossed with vibrant veggies for a colourful, flavour-packed meal.
Cals 769 · Prot 42 · Carbs 100 · Fat 27
Family Friendly
25 min
Sticky sweet chilli salmon glazed to perfection, served over fluffy jasmine rice tossed with vibrant veggies for a colourful, flavour-packed meal.
Cals 769 · Prot 42 · Carbs 100 · Fat 27
Family Friendly
Ingredients
Salmon
Skin-on salmon fillet
6*
350 Grams
Sweet chilli sauce
80 ML
Rice vinegar
15 ML
Water
50 ML
Ginger powder
2 Grams
Veggie rice
Carrot
1 Piece
Spring onion
40 Grams
Jasmine rice
150 Grams
Water
350 ML
Green peas
100 Grams
To serve
Sesame seeds
3*
5 Grams
Allergens
*6 Fish, *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) | 3230 / 769 |
| Fats (g) | 27 |
| of which saturated (g) | 5.2 |
| Carbohydrates (g) | 100 |
| of which sugars (g) | 21.1 |
| Fibers (g) | 5.6 |
| Proteins (g) | 42 |
| Salt (g) | 1.6 |
*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 Prep veg
- Peel and finely chop the carrot into small bite-sized pieces.
- Finely slice the spring onion.
2 Boil rice
- Rinse and drain the rice.
- Add the rice, carrot, a pinch of salt and measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 12-14 min or until the water is absorbed and the rice and carrots are cooked.
- Remove from the heat.
3 Fry salmon
- Meanwhile, portion the salmon and season with salt and pepper.
- Heat a large non-stick pan over a medium heat with a drizzle of oil.
- Fry the salmon for 3-4 min on each side or until cooked through.
Tip! Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.
4 Make sauce
- In a small bowl, combine sweet chilli sauce, rice vinegar, measured water and a pinch of ginger powder, to taste.
- Add the sauce to the pan with the salmon to coat.
Tip! Sensitive to spice? Add only a pinch of ginger powder according to your taste preference.
5 Finish rice
- Once the rice is cooked, stir through the peas and spring onion.
- Cover with a lid to steam for 1 min further.
6 Serve
- Serve the Sweet Chilli Salmon on the Veggie Jasmine Rice.
- Garnish with sesame seeds.
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