Honey Chili-Garlic Roasted Double Salmon
with Pan-Fried Vegetables
We're practically drooling over this combination of luscious honey-chili-garlic roasted salmon, a juicy pan-fried veggie jumble and fluffy basmati rice. This is one for the (cook)books, folks!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains Salmon)
1 unit(s)
Zucchini
113 g
Baby Tomatoes
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1 unit(s)
Honey
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water and 1/2 tsp (1 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Halve tomatoes.
- Add rice to the boiling water. 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, combine chili-garlic sauce and honey in a small bowl.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on a parchment-lined baking sheet, skin-side down.
- Spoon honey chili-garlic sauce over top.
- Roast in the middle of the oven until salmon is cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add tomatoes to the pan with zucchini. Cook, stirring occasionally, until tomatoes are slightly blistered, 1-2 min.
- Remove the pan from heat.
- Add garlic puree. Season veggies with remaining garlic salt and pepper, then stir to combine.
- Fluff rice with a fork. Add 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste, then stir to combine.
- Divide rice between plates. Top with veggies and salmon.
- Drizzle any remaining sauce from the baking sheet over salmon.
If you've opted for double salmon, cook it in the same way the recipe instructs you to cook the regular portion of salmon.
