Crispy Salmon and Green Beans
with Green Onion Rice and Plum Sauce
This Thai-inspired dish is faster than takeout but hits all the right taste notes! You'll love the green onion rice paired with the crunch of crispy shallots. A sweet and savoury sauce brings it all together!
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.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Jasmine Rice
170 g
Green Beans
2 tbsp
Cornstarch
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy)
60 mL
Plum Sauce
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 unit(s)
Green Onion
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice 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.
Meanwhile, trim green beans, then cut into 1-inch pieces. Thinly slice green onion.Whisk together plum sauce, soy sauce and 1 tbsp (2 tbsp) water in a small bowl until well-combined. Set aside.Pat salmon dry with paper towels. 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 green beans. Cook, stirring often, until tender-crisp, 4-5 min.Season with salt and pepper.Remove from heat. Transfer green beans to a plate, then cover to keep warm.
Combine Moo Shu Spice Blend and cornstarch in a zip-top bag. Add salmon, then toss to coat.Add 1 1/2 tbsp oil to the same pan (from step 3) and reduce heat to medium.Shake off any excess coating on salmon, then add salmon to the pan. Cook, flipping shrimp halfway through, until golden-brown and cooked through, 2-3 min.**
Fluff rice with a fork, then stir in green onions and half the crispy shallots.Divide green onion rice between plates. Top with green beans and salmon.Drizzle plum sauce mixture over top.Sprinkle with remaining crispy shallots.
