Pan-Fried Double Salmon and Teriyaki Veggies
with Ginger-Garlic Jasmine Rice
For tonight's speedy Japanese-inspired feast, salmon is pan-fried to a crispy finish, while zucchini and carrots get a sweet teriyaki glaze. Ginger-infused rice makes a hearty, aromatic base, and there's even creamy sriracha mayo to drizzle over everything!
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)
¾ cup
Jasmine Rice
200 g
Zucchini
170 g
Carrot
2 tbsp
Ginger-Garlic Puree
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard)
Not included in your delivery
1.5 tsp
Sugar*
2.5 tbsp
Oil*
0.38 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then half the ginger-garlic puree and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high. Once boiling, 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.
Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
Pat salmon dry with paper towels, then season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then salmon, skin-side down. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer salmon to a plate, then cover to keep warm.
Meanwhile, combine teriyaki sauce, remaining ginger-garlic puree, 1 1/2 tsp (3 tsp) sugar and 1/4 cup (1/2 cup) water in a small bowl.
Heat the same pan (from step 3) over medium.When hot, add 1/2 tbsp (1 tbsp) oil, carrots, and zucchini. Cook, stirring often, until tender-crisp, 4-5 min.Remove the pan from heat, then add teriyaki glaze. Stir to coat.
Fluff rice with a fork. Season with salt, then stir to combine. Divide rice and veggies between plates. Top with salmon. Spoon any remaining teriyaki glaze from the pan over top. Drizzle with spicy mayo.
