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Fresh pre-cut ingredients
20 minutes

Garlic-Soy Roasted Salmon

with Asian Greens, Carrots & Jasmine Rice

Cooking time

20 minutes

Servings

2/4

Calories

810 /serving

Colour your world with this tasty salmon supper. The hefty pink fillets are bold and beautiful when brushed with a tangy sauce made from sweet soy, lime and garlic. They roast to the ultimate in moist and fork-tender alongside Asian greens and gorgeous carrots (cut them lengthwise for extra elegance). Jasmine rice is the ideal base to make for a distinguished and delightful dinner, reeled in and ready in 20 minutes.

We will send you:

  • 2 Salmon fillets
  • 200g Carrots (orange or multicoloured)
  • 225g Asian greens (yu choy or gai lan)
  • 15ml Minced garlic
  • 1 Lime
  • 160g Jasmine rice
  • 45ml Sweet soy sauce
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Salmon, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Basting brush
Total Fat
27 g
Saturated Fat
5 g
Sodium
1360 mg
Total Carb
110 g
Sugars
26 g
Protein
36 g
Fibre
8 g
Preparation
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Start the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 12 to 16 min., until partially cooked.
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Cook the rice
Meanwhile, in a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems and cut into 1-inch pieces; toss with ½ the garlic, a drizzle of oil and 2 tbsp water (double for 4 portions). Quarter the lime. Pat the salmon dry with paper towel; season with the remaining spices and S&P.
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Make the sauce
In a small bowl, combine the soy sauce, remaining garlic, the juice of ½ the lime wedges and a drizzle of oil.
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Finish the vegetables & roast the salmon
When the carrots are partially cooked, remove from the oven, flip and add the yu choy and salmon. Brush the salmon with the sauce. Roast, 6 to 10 min., until the salmon* is cooked through and the vegetables are tender.
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Plate your dish
Divide the rice between your plates. Top with the vegetables and salmon. Garnish with the remaining lime wedges. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.