Brown Sugar-Glazed Double Salmon

Name: Brown Sugar-Glazed Double Salmon with Garlic Rice and Sugar Snap Peas
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 500 g Salmon Fillets, skin-on; ¾ cup Basmati Rice; 113 g Sugar Snap Peas; 2 unit(s) Green Onion; 1 tbsp Brown Sugar; 4 tbsp Hoisin Sauce; 1 tsp Garlic Salt; 1 unit(s) Vegetable Broth Concentrate; ½ tbsp Soy Sauce; 0.13 tsp Pepper*; ½ tbsp Oil*; 0.06 tsp Salt*

with Garlic Rice and Sugar Snap Peas

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The combo of roasted salmon and fluffy rice is always a hit, and we know your family will really love the sweet and savoury flavours in this dish. Dinner tonight features salmon glazed in sauce made from brown sugar, soy sauce and hoisin sauce, and the rice is boosted with garlic.

Tags:

Family Friendly

Allergens:

Salmon

•Senf

•Sesamzaad

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

¾ cup

Basmati Rice

113 g

Sugar Snap Peas

2 unit(s)

Green Onion

1 tbsp

Brown Sugar

4 tbsp

Hoisin Sauce

1 tsp

Garlic Salt

1 unit(s)

Vegetable Broth Concentrate

½ tbsp

Soy Sauce

Not included in your delivery

0.13 tsp

Pepper*

½ tbsp

Oil*

0.06 tsp

Salt*

Nutrition Values

Calories920 kcal

Fat37 g

Saturated Fat8 g

Carbohydrate87 g

Sugar21 g

Dietary Fiber3 g

Protein59 g

Cholesterol165 mg

Sodium1510 mg

Potassium1350 mg

Calcium175 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Cups

•Parchment Paper

•Silicone Brush

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

Add 1 1/4 cups (2 1/2 cups) water, broth concentrate and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
Once boiling, add rice, then 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, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
Arrange salmon on a parchment-lined baking sheet, skin-side down. Brush 1 tbsp (2 tbsp) oil over top.
Roast salmon in the middle of the oven until cooked through, 10-12 min.**

Meanwhile, trim snap peas.
Thinly slice green onions.

Heat a large non-stick pan over medium heat.
When hot, add snap peas and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring occasionally, until snap peas are tender-crisp and liquid is absorbed, 4-5 min.
Remove from heat, then cover to keep warm.

Meanwhile, combine hoisin sauce, brown sugar and soy sauce in a small pot over low heat. (TIP: You can warm sauce in a microwave-safe bowl instead.) Season with pepper, then stir to combine. Cook, stirring occasionally, until warmed through, 1 min.