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.
The quantities provided above are averages only.
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.
Ingredients
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 traces of: 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: Soya, Cereals containing gluten)
15 grams
Sambal Paste
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
Utensils
Cooking Instructions and Tips
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).
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.
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.
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.
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.
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!
