Korean Roasted Double Salmon
with Sticky Rice, Roasted Broccoli and Pickled Carrots- Salmon
- Wheat
- Sulphites
- Soy
- Mustard
- Egg
- Sesame
- Sulphites
- Sesame
- Wheat
- Soy
- Milk
- Mustard
- Peanuts
- Fish
- Egg
- Tree nuts
- Crustaceans
- May contain traces of allergens
- Gluten
Ingredients: Salmon fillets • Broccoli • Calrose rice • Carrot • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Sesame oil • Rice vinegar (rice vinegar, sugar, salt) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Sesame seeds • Gochugaru chili flakes.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Sticky Rice
(May be present: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)
4 g
Gochugaru Chili Flakes
227 g
Broccoli
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
56 g
Carrot, julienned
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat.
- Set aside, still covered.
- In a microwave-safe bowl, combine vinegar, 2 tbsp (1/4 cup) water, half the soy sauce and 1/4 tsp (1/2 tsp) sugar. (NOTE: This is your pickling liquid.)
- Microwave in 15 sec increments, stirring between each, until sugar dissolves. Add carrots, then stir to combine.
- Cover, then place in fridge to cool.
- To a small bowl, add half the gochugaru, miso broth concentrate, ginger-garlic puree and remaining soy sauce. Stir to combine. (NOTE: This is your glaze.)
- Cut broccoli into bite-sized pieces.
- To an unlined baking sheet, add broccoli, remaining gochugaru, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until golden.
- Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
- To a parchment-lined baking sheet, add salmon. Spoon glaze over top.
- Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium. When hot, add sesame seeds 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.
- To a small bowl, add mayo, 1/2 tsp (1 tsp) water, half the sesame oil and 1 tsp (2 tsp) pickling liquid. Stir to combine. Season with pepper.
- To the rice, add half the sesame seeds and remaining sesame oil, then fluff with a fork. Season with salt and pepper.
- Divide rice, broccoli and salmon between bowls.
- Drizzle sesame mayo over top.
- Top rice with pickled carrots and remaining sesame seeds.
