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Cal Smart Teriyaki Salmon Bowl

with Edamame and Rice
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
680 kcal
Protein
: 
40g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Soy
  • Wheat
  • Sesame
  • Sulphites
  • Egg
  • Sesame
  • Wheat
  • Gluten
  • Sulphites
  • Fish
  • Milk
  • Crustaceans
  • Mustard
  • May contain traces of allergens
  • Peanuts
  • Tree nuts
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

4 tbsp

Teriyaki Sauce

(Contains: Soy, Wheat, Sesame, Sulphites May be present: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)

2 unit(s)

Green Onion

¾ cup

Basmati Rice

(May be present: Egg, Sesame, Wheat, Sulphites, Fish, Milk, Crustaceans, Mustard, Peanuts, Tree nuts, Soy)

113 g

Edamame

(Contains: Soy)

2 unit(s)

Mini Cucumber

1 tbsp

Seasoned Rice Vinegar

(May be present: Egg, Sesame, Wheat, Fish, Milk, Mustard, Tree nuts, Soy)

15 g

Ginger

Not included in your delivery

½ tsp

Salt*

¼ tsp

Pepper*

Calories680 kcal
Fat21 g
Saturated Fat4.5 g
Carbohydrate85 g
Sugar15 g
Dietary Fiber5 g
Protein40 g
Cholesterol80 mg
Sodium1280 mg
Potassium1100 mg
Calcium200 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Medium Bowl
•Small Bowl
•Parchment Paper
•Baking Sheet

Cooking Steps

1
  • Using a strainer, rinse rice until water runs clear.
  • To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
  • Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
  • Fluff with fork.
2
  • Meanwhile, cut cucumber into quarter-inch rounds.
  • Peel, then mince or grate ginger.
  • To a medium bowl, add cucumbers and 1/2 tbsp (1 tbsp) of the ginger, then season with salt. Mix well to coat.
  • Let stand for 5 min, until salt dissolves.
  • Meanwhile, thinly slice green onions.
  • Stir in vinegar, and half the green onions. Set aside.
3
  • Meanwhile, to a small bowl, add half the teriyaki sauce and set aside (NOTE: This will be used in step 5).
  • Pat salmon dry with paper towels. Season with salt and pepper.
4
  • To a parchment-lined baking sheet, add salmon. Brush with remaining teriyaki sauce.
  • Roast in the middle of the oven for 10-12 min, until cooked through.**
5
  • Divide rice mixture between bowls.
  • Top with cucumber pickles and salmon.
  • Drizzle with reserved teriyaki sauce.
  • Sprinkle with remaining green onions.

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