Cal Smart Teriyaki Salmon Bowl
with Brown RiceCalories
:
680 kcalProtéines
:
40g protéinesDurée de préparation
:
30 minutesDifficulty
:
MoyenMoins de 650 kcal
Rapido
Allergènes:
- Saumon
- Soya
- Blé
- Sésame
- Sulfites
- Oeuf
- Sésame
- Blé
- Gluten
- Sulfites
- Poisson
- Lait
- Crustacés
- Moutarde
- Peut contenir des traces d’allergènes
- Arachides
- Noix
- Soya
Teriyaki sauce does double-duty as an umami-packed glaze for your roasted salmon and a drizzle to jazz up the edamame packed rice underneath. A fresh cucumber pickle adds a welcome hit of juicy crunch.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
4 cs
Sauce teriyaki
(Contient: Soya, Blé, Sésame, Sulfites Peut contenir : Oeuf, Sésame, Blé, Gluten, Sulfites, Poisson, Lait, Crustacés, Moutarde)
2 pièce(s)
Oignon vert
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Sésame, Blé, Sulfites, Poisson, Lait, Crustacés, Moutarde, Arachides, Noix, Soya)
113 g
Edamames
(Contient: Soya)
2 pièce(s)
Mini concombres
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Oeuf, Sésame, Blé, Poisson, Lait, Moutarde, Noix, Soya)
15 g
Gingembre
Pas inclus dans votre livraison
½ cc
Sel*
¼ cc
Poivre*
Ustensiles
•Passoire
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Bol à mélanger, moyen
•Petit bol
•Papier sulfurisé
•Plaque de cuisson
Instructions
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.
