Go fishing for compliments with this sublime salmon dish – anyone who tastes the crispy skin speckled with sesame seeds, the more-ish spring onion and garlic rice or the sharp pickled onion is going to be falling at your feet in appreciation!

Ingredients

1 drizzle	Olive oil
4 cloves	Fresh garlic
40 g	Butter
3 cups	Water
½ tsp	Salt
310 g	Jasmine rice (Main)
2 bunches	Broccolini
6 heads	Choy sum
1	Red onion
30 g	Ginger
0	Coriander
4 stems	Spring onions
½ cup	Rice wine vinegar
4 tsp	Soy sauce
30 g	Sesame dressing
1 ½ Tbsp	Southeast Asian Spice Blend, this spice blend is unique to HelloFresh
1 Tbsp	Sesame seeds
½ tsp	Salt, for the salmon
600 g	Boneless salmon fillets (Main)
30 g	Roasted cashew nuts

Directions

1. Finely chop the garlic (or use a garlic press). In a large saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water and salt (for the rice) to the pan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
2. While the rice is cooking, slice the broccolini in half lengthways. Roughly chop the choy sum. Thinly slice the red onion. Finely grate the ginger (unpeeled). Roughly chop the coriander. Thinly slice the spring onion.
3. In a small bowl, combine the rice wine vinegar, the water and a generous pinch of salt and sugar. Stir to dissolve, then add the onion. Toss to coat, then set aside until serving.
4. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini with a dash of water and cook, tossing, until starting to soften, 3-4 minutes. Add the choy sum and ginger and cook until tender and fragrant, 1-2 minutes. Stir through the soy sauce and Japanese dressing until warmed. Transfer to a bowl and cover to keep warm.
5. While the veggies are cooking, combine the Southeast Asian spice blend, mixed sesame seeds and salt (for the salmon) on a plate. Pat the salmon dry with paper towel, drizzle with olive oil and season with salt and pepper. Press the salmon into the sesame mixture and turn to coat on both sides. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, and cook until just cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
6. Stir the spring onion through the rice. Drain the pickled onion. Divide the garlic rice between bowls. Top with the pickled onion, ginger-soy veggies and Asian sesame-crusted salmon. Garnish with the roasted cashews and coriander.