Salmon with Ginger & Garlic Rice + Asian Greens

If you’re after a quick, nourishing dinner that’s light yet deeply satisfying, this Salmon with Ginger & Garlic Rice is the answer. In just 20 minutes, you’ll have a fragrant rice base, perfectly tender salmon, and a side of fresh, steamed Asian greens — all made with spray-free, wholesome ingredients.

Developed by Live Love Nourish and powered by fresh produce from Spray-Free Farmacy, this meal brings together everything we love: bold flavour, simple prep, and real food that fuels your body. 

🐟 Why You’ll Love This Salmon Dish

• Quick & Easy: Ready in 20 minutes
  
• Bold Flavour: Ginger, garlic and soy bring it to life
  
• Gluten Free & Dairy Free
  
• Light yet satisfying: Great for warm nights or healthy lunches
  
• Flexible: Add extra salmon to feed a larger group 

🛒 Ingredients (Serves 3–4)

• 250g wild caught salmon
  
• 30g garlic, finely chopped
  
• 30g ginger, finely chopped
  
• 2 eschallots, chopped
  
• 1 bunch Asian greens
  
• 1 head broccoli, cut into florets
  

Pantry staples (not included in recipe kit):

• 1 cup basmati rice, rinsed
  
• 500ml chicken broth or stock
  
• 2 tbsp soy sauce or tamari
  

Optional Toppings:

• Soy sauce
  
• Fried shallots
  
• Sesame oil
  
• Fresh coriander

🍽 Instructions

1. Place a shallow casserole dish with lid over medium heat. Toast rinsed rice, garlic and ginger, stirring for 2 minutes.
   
2. Add chicken broth and soy sauce, stir, then add salmon skin-side up. Place lid on and simmer for 7 minutes.
   
3. Steam Asian greens and broccoli separately.
   
4. After 7 minutes, remove casserole lid and peel back skin from the salmon (discard, eat, or share with your pet!). Break up the salmon, leaving nice chunks intact.
   
5. Stir through shallots. Simmer for 3 minutes until liquid is evaporated.
   
6. Serve in bowls with Asian greens, broccoli, and your favourite toppings.

💡 Tips & Ideas

• Bulk it up: Add 1–2 extra salmon fillets if feeding a crowd
  
• Make it vegetarian: Swap salmon for tofu and use veggie stock
  
• Add crunch: Top with toasted sesame seeds or crushed peanuts
  
• Low FODMAP tip: Use the green part of the eschallots and garlic-infused oil instead of garlic

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