Salmon and Crispy Rice Bowls

Name: Salmon and Crispy Rice Bowls with Spicy Mayo and Roasted Seaweed
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 250 g Salmon Fillets, skin-on; 250 g Microwaveable Rice; 113 g Baby Tomatoes; 1 unit(s) Mini Cucumber; 56 g Baby Spinach; 56 g Edamame; ½ unit(s) Seaweed; 4 tbsp Soy Sauce Mirin Blend; 2 tbsp Spicy Mayo; 1 tbsp Seasoned Rice Vinegar; 3.5 g Thai Spice Blend; ¼ tsp Sugar*; 2.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Spicy Mayo and Roasted Seaweed

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Broiled salmon (with a little kick!) gets tossed with crispy rice and a medley of spinach, edamame, tomatoes and cucumbers for a bright and flavour-packed meal that rivals anything you'll find on a takeout menu. A sprinkle of shredded seaweed takes this dish over the top!

Ingredients: Salmon fillet • Quick cook brown rice • Baby tomatoes • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Cucumber • Spinach • Edamame (soy) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Rice vinegar (rice vinegar, sugar, salt) • Thai spice blend (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) (mustard, milk) • Roasted seaweed (seaweed, corn oil, sesame oil, salt) (sesame)

Tags:

New

•Low CO2

Allergens:

Salmon

•Soy

•Sesame

•Egg

•Mustard

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

250 g

Microwaveable Rice

113 g

Baby Tomatoes

1 unit(s)

Mini Cucumber

56 g

Baby Spinach

56 g

Edamame

(Contains: Soy)

½ unit(s)

Seaweed

(Contains: Sesame May contain traces of: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy)

4 tbsp

Soy Sauce Mirin Blend

(Contains: Soy May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)

2 tbsp

Spicy Mayo

(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

3.5 g

Thai Spice Blend

(Contains: Milk, Mustard May contain traces of: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

¼ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories850 kcal

Fat49 g

Saturated Fat9 g

Carbohydrate65 g

Sugar10 g

Dietary Fiber3 g

Protein35 g

Cholesterol95 mg

Sodium1420 mg

Trans Fat0.1 g

Potassium1050 mg

Calcium150 mg

Iron3 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

•Baking Sheet

•Aluminum Foil

•Small Bowl

•Medium Bowl

•Measuring Spoons

•Large Non-Stick Pan

•Measuring Cups

•Large Bowl

•Whisk

Cooking Steps

Before starting, preheat the broiler to high.
Wash and dry all produce.
Pat salmon dry with paper towels. Season with salt, pepper and half the Thai Spice Blend (use all for 4 servings). Drizzle 1/2 tbsp (1 tbsp) oil over salmon.
To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**

Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch moons.
Halve tomatoes.
Over a small bowl, arrange half the seaweed sheets in a stack (use all for 4 servings), then use kitchen scissors to thinly shred. NOTE: Save remaining nori for snacking or a future creation!)
Massage the pouch of rice to separate the grains.

Heat rice in the microwave for 2 min, as indicated on back of the package. (NOTE: If you don't have a microwave, stir-fry rice in a hot non-stick pan with a splash of water for 3 min, until heated through.)
In a medium bowl, combine rice and 3 tbsp (6 tbsp) soy sauce mirin blend.

Heat a large non-stick pan over medium-high.
When the pan is hot, add edamame and 2 tbsp (1/4 cup) water. Reduce heat to medium-low. Cook for 5-6 min, stirring often, until edamame is tender and water is absorbed. Season with salt and pepper.
Transfer to a plate.
Carefully wipe the pan dry.

Reheat the same pan over medium, then add 1 tbsp (2 tbsp) oil and rice and spread into a single layer. Cook for 3-7 min, without stirring, until rice begins to brown. Flip rice, cook for 3-7 min, breaking it up into bite-sized pieces. (NOTE: Keep an eye on it! Some charring adds flavour, but don't let it burn. For 4 servings, cook in batches, if needed.)
Transfer to a plate.

When salmon is done, break salmon up into large flakes, removing and discarding skin.
In a large bowl, whisk together vinegar, remaining soy sauce mirin blend, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with pepper.
Add spinach, cucumbers, edamame and crispy rice, then toss to coat.
Divide mixture between bowls, then top with tomatoes and flaked salmon.
Drizzle spicy mayo over top, then sprinkle with shredded seaweed.