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Salmon Katsu

UAE

106.00 / Box

DIY - Serves 4 people

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Carrots

Req qty: 0.30/kgs

1.58

Cucumbers

Req qty: 0.10/kgs

0.48

Brown Onions

Req qty: 0.35/kgs

2.19

Salmon Fillets

Req qty: 2.00/pkt

97.00

Garlic

Req qty: 0.05/kgs

0.52

Spring Onions

Req qty: 1.00/pcs

1.00

Brown Basmati Rice

Req qty: 1.00/jar

14.50

Red Cabbages

Req qty: 1.00/kgs

3.50

Stock Cubes

Req qty: 1.00/pkt

11.00


Ingredients not included but required

Squeezy Clear Honey

13.00/bottle

Olive Oil

25.00/bottle

Garam Masala

10.00/bottle

All Purpose Flour

8.50/pack

Super-healthy salmon, wholesome brown rice, a crisp salad and delicious sauce mean this a meal to remember (and one that only requires 10 minutes prep time). It’s also just as for good for lunch the next day – spoon the rice into Tupperware, top with the salmon and stash the sauce separately. SERVES 4 *Item not included in box Prep time: 10 minutes Cook time: 35 minutes Store cupboard ingredients required: flour, honey, soy, olive oil For the katsu sauce • 1 tbsp olive oil • 1 brown onion, sliced • 4 cloves garlic, sliced • 1 carrot, chopped • 1 tbsp flour • *1 tbsp garam masala • 600ml vegetable stock • 2 tsp honey • 1 tbsp soy sauce (optional) For the salmon • 2 tbsp olive oil • 4 salmon fillets, defrosted • 2 spring onions, finely chopped For the sides • 200g brown rice/basmati rice • ¼ red cabbage, shredded 1 small cucumber, peeled into ribbons • 1 carrot, cut in to thin matchsticks 1. For the katsu sauce, set a large saucepan with the olive oil over a medium heat. Add the onion and garlic and sauté for 2-3 minutes, then add the carrots and cover with a lid. Cook for 10 minutes, stirring occasionally. 2. Sprinkle over the flour and garam masala, then slowly pour in the vegetable stock, stirring continually. Add the honey and soy sauce (if using) and bring to a gentle simmer. Cook for a further 20 minutes or until the sauce has thickened. Pass through a sieve and keep warm until needed. 3. Set a frying pan over a high heat. Pat the salmon fillets dry with kitchen paper and drizzle with the olive oil. Season, then place in the pan skin side down. Cook for 4-5 minutes on each side or until just cooked through (this will depend on the thickness of the fillets). 4. Cook the rice according to packet instructions. For the salad, combine the red cabbage, cucumber and carrot. Season. 5. Spoon the katsu sauce over the salmon, top with the spring onion and serve with the rice and salad.

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