Health Product Line Surcharge- Salmon and Edamame Crunch Bowls
with Cashews and Brown Rice
Allergens:
Salmon
•Soy
•Cashews
•Sulphites
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 Time5 minutes
DifficultyEasy
Ingredients
serving amount
250 g
Salmon Fillets, skin-on
1 cup
Quick Cook Brown Rice
2 unit(s)
Clementine
2 unit(s)
Mini Cucumber
113 g
Edamame
56 g
Spring Mix
28 g
Pepitas
7 g
Dill
28 g
Cashews, chopped
1 tbsp
White Wine Vinegar
3 g
Smoked Paprika-Garlic Blend
Not included in your delivery
½ tbsp
Oil*
Nutrition Values
Calories860 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber9 g
Protein47 g
Cholesterol80 mg
Sodium85 mg
Potassium1450 mg
Calcium250 mg
Iron7 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
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Large Bowl
•Whisk
•Baking Sheet
•Aluminum Foil
•Large Non-Stick Pan
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
2
- Meanwhile, peel remaining clementine, then separate into segments.
- Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Strip dill leaves from stems, then roughly chop.
- In a large bowl, whisk together vinegar, dill, clementine zest and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, if desired.
3
- Pat salmon dry with paper towels. Rub all over with half the Smoked Paprika-Garlic Blend (use all for 4 servings). Season with salt and pepper, if desired.
- To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
4
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add cashews and pepitas to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
5
- To the same pan, add edamame and 1/3 cup (2/3 cup) water. Season with salt and pepper, if desired. Cook for 5-6 min, stirring occasionally, until edamame is tender and water has evaporated.
- Transfer to the plate with cashews and pepitas.
6
- To the bowl with dressing (from step 2) add arugula and spinach mix, edamame, brown rice and cucumbers.
- Divide mixture between bowls. Top with salmon.
- Sprinkle with cashews and pepitas.
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