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!
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
- • 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! - • 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. - • 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. - • 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. - • In the last minute of cook time, add glaze mixture to the pan and cook until bubbling, gently turning to coat.
- • 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!