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Double Honey-Soy Glazed Salmon & Ginger Rice with Garlicky Pan-Fried Veggies

Around 30 minutes is all that's standing between you and this delectable dish. There are three simple components: garlic rice, ginger veggies and salmon with an irresistible glaze, and they come together in perfection. You've got this!

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dinners
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 20 gr butter
  • 3 garlics
  • 1 packet basmati rice
  • 1.5 cup water
  • 0.25 tsp salt
  • 1 packet ginger paste
  • 1 carrot
  • 1 bag green beans
  • 1 honey
  • 1 soy sauce
  • 1 bag baby spinach leaves
  • 1 sachet sesame seeds
  • 2 packets salmon
  • 1 olive oil
  • 40 gr butter
  • 6 garlics
  • 1 packet basmati rice
  • 3 cups water
  • 0.5 tsp salt
  • 1 packet ginger paste
  • 2 carrots
  • 1 bag green beans
  • 2 honeys
  • 2 soy sauces
  • 1 bag baby spinach leaves
  • 2 sachets sesame seeds
  • 4 packets salmon

Instructions

  1. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook gingerpaste until fragrant, 1-2 minutes.
    • Add basmati rice, the water and the salt, stir, and bring to the boil. Reduce heat to low and cover with a lid.
    • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
    TIP: The rice will finish cooking in its own steam, so don't peek!
  2. • While rice is cooking, finely chop garlic.
    • Thinly slice carrot into half-moons.
    • Trim green beans.
    • In a small bowl combine the honey, soy sauce, sesame seeds and half the garlic.
  3. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot, green beans and a dash of water and cook until just tender, 5-6 minutes.
    • Add remaining garlic and baby spinach leaves and cook until fragrant and wilted, 1 minute. Season with a pinch of salt and pepper.
    • Transfer veggies to a bowl and cover to keep warm.
  4. • Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides.
    • When the oil is hot, add the salmon, skin-side down first, to the pan and cook until almost cooked through, 2-4 minutes on each side (depending on thickness).
    TIP: Patting the skin dry helps it crisp up in the pan!
    TIP: Cook salmon in batches for the best results.
  5. • In the last minute of cook time, add glaze mixture to the pan and cook until bubbling, gently turning to coat.
  6. • Divide the ginger rice and garlic greens between bowls.
    • Top with the honey-soy glazed salmon and spoon over any excess glaze from the pan to serve. Enjoy!