Indonesian Inspired Salmon and Crab Nasi Goreng
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Indonesian Inspired Salmon and Crab Nasi Goreng

Indonesian Inspired Salmon and Crab Nasi Goreng

with Tenderstem® Broccoli and Peanuts

Make a meal that's truly special with this lightly indulgent and luxurious Indonesian Inspired Salmon and Crab Nasi Goreng.

Tags:
High Protein
•Pescatarian
•New
Allergens:
Peanut
•Fish
•Crustaceans
•Soya
•Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)

Lime

150 grams

Tenderstem Broccoli

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

2 unit(s)

Salmon Fillets

(Contains Fish)

1 sachet(s)

Indonesian Style Spice Mix

100 grams

Orkney Crab Meat

(Contains Crustaceans)

120 grams

Peas

25 grams

Ketjap Manis

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams

Sambal Paste

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

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Nutritional information

Energy (kJ)3252 kJ
Energy (kcal)777 kcal
Fat26.2 g
of which saturates4.9 g
Carbohydrate89.4 g
of which sugars20.5 g
Protein46.7 g
Salt4.32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid
•Medium Saucepan
•Zester
•Rolling Pin
•Garlic Press
•Baking Paper
•Baking Tray
•Large Frying Pan

Instructions

Cook the Rice
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep Time
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Zest and cut the lime into wedges.

Halve any thick broccoli stems lengthways.

Crush the peanuts in the unopened sachet using a rolling pin.

Bake the Salmon
3

Lay the salmon fillets, skin-side down, onto one side of a lined baking tray. Season with salt and pepper. Sprinkle over the Indonesian style spice mix.

Pop the Tenderstem® broccoli onto the other half of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the salmon and broccoli on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Make your Nasi Goreng
4

Once the rice is cooked, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic. Stir fry for 30 secs. 

Stir in the crab meat. Fry for 1 min.

Add the cooked rice, peas, ketjap manis, soy sauce and sambal (add less if you'd prefer things milder). Stir well to combine. Fry, stirring frequently, until piping hot, 2-3 mins.  

Finishing Touches
5

Once the salmon is cooked, drizzle over the honey (see pantry for amount).

When everything's ready, stir the lime zest and a squeeze of lime juice into the rice. 

Serve
6

Share your spiced salmon, crab nasi goreng and broccoli between your plates in separate sections. 

Squeeze a little lime juice over the broccoli. Serve with remaining lime wedges on the side.

Sprinkle the peanuts over the top of everything to finish. 

Enjoy!