Chili-Garlic Salmon Rice Bowls
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Chili-Garlic Salmon Rice Bowls

with Ginger-Scallion Sauced Veggies

Succulent salmon gets seasoned with chili-garlic sauce, baked to perfection and paired with ginger-scallion sauced veggies.

Tags:
Quick
Spicy
Allergens:
Salmon
Soy
Wheat
Sulphites
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

¾ cup

Jasmine Rice

1 unit(s)

Carrot

56 g

Edamame

(Contains Soy)

28 g

Crispy Shallots

(Contains Wheat)

1 unit(s)

Green Onion

2 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

1 tbsp

Sesame Oil

(Contains Sesame)

1 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

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Nutrition Values

Calories720 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate88 g
Sugar7 g
Dietary Fiber5 g
Protein36 g
Cholesterol80 mg
Sodium850 mg
Trans Fat0 g
Potassium1050 mg
Calcium150 mg
Iron4 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.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Whisk
Medium Bowl
Parchment Paper
Silicone Brush

Instructions

1
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
2
  • Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
  • Finely mince green onion.
  • Add green onions, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (1 cup) cold water to a medium bowl. Season with pepper, then whisk to combine.

Check in dev if sesame oil can be added here or added after veg is cooked. Check water ratio.

3
  • Arrange salmon on a parchment-lined baking sheet. Brush salmon with chili-garlic sauce.
  • Roast in the middle of the oven until cooked through, 8-12 min.**
4
  • Heat a large non-stick pan medium-high heat.
  • When hot, add half the sesame oil, then carrots and edamame. Cook, stirring occasionally, until tender, 5-6 min. Season with pepper.
5
  • Add prepared sauce (from step 2) to the same pan. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
6
  • Fluff rice with a fork. Stir remaining sesame oil into rice.
  • Divide rice between bowls. Top with ginger-scallion sauced veggies.
  • Sprinkle crispy shallots over top.