Vibrant Salmon Rice Bowls

Name: Vibrant Salmon Rice Bowls with Marinated Veggies and Zippy Mayo Drizzle
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 250 g Salmon Fillets, skin-on; 1 unit(s) Seaweed; 170 g Coleslaw Cabbage Mix; 1 unit(s) Mini Cucumber; 2 tbsp Mayonnaise; 9 g Sesame Seeds; ½ cup Wild Rice Medley; 113 g Baby Heirloom Tomatoes; 1 tbsp Seasoned Rice Vinegar; 7 g Zesty Garlic Blend; 1 unit(s) Avocado; 1 tbsp Sesame Oil; 2 tbsp Spicy Mayo; ¼ tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; ½ tsp Sugar*

with Marinated Veggies and Zippy Mayo Drizzle

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A bright spring meal has landed by way of this fluffy bed of rice that's piled high with a vibrant mix of marinated veg, perfectly seared salmon, crispy seaweed and a zesty mayo drizzle. Refreshing and filling, this dish is a 10/10, no notes.

Ingredients: Salmon fillets • Avocado • Coleslaw mix (carrot, green cabbage, red cabbage) • Baby heirloom tomatoes • Wild rice medley (parboiled rice, wild rice) • Cucumber • Mayonnaise (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) (mustard, egg) • 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) • Sesame oil • Sesame seeds • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Roasted seaweed (seaweed, corn oil, sesame oil, salt) (sesame).

Tags:

New

Allergens:

Salmon

•Sesame

•Egg

•Mustard

•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 Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

1 unit(s)

Seaweed

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

170 g

Coleslaw Cabbage Mix

1 unit(s)

Mini Cucumber

2 tbsp

Mayonnaise

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

9 g

Sesame Seeds

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

½ cup

Wild Rice Medley

113 g

Baby Heirloom Tomatoes

1 tbsp

Seasoned Rice Vinegar

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

7 g

Zesty Garlic Blend

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

1 unit(s)

Avocado

1 tbsp

Sesame Oil

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

2 tbsp

Spicy Mayo

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

Not included in your delivery

¼ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

Nutrition Values

Calories980 kcal

Fat75 g

Saturated Fat11 g

Carbohydrate66 g

Sugar11 g

Dietary Fiber12 g

Protein35 g

Cholesterol105 mg

Sodium1040 mg

Trans Fat0.2 g

Potassium1600 mg

Calcium150 mg

Iron3.5 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

•Strainer

•Whisk

•Medium Bowl

•Baking Sheet

•Aluminum Foil

•Paper Towel

•Large Bowl

Cooking Steps

Before starting, preheat the broiler to high. Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To a medium pot, stir in wild rice medley, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.

Meanwhile, thinly slice two seaweed strips. Set aside the remaining strips.
Halve tomatoes.
Cut cucumber into 1/4-inch rounds.
Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.

In a medium bowl, add half the rice vinegar, half the sesame oil, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Whisk to combine.
Add cucumber and tomatoes. Toss to coat. Set aside.

Pat salmon dry with paper towels. Season with salt and pepper.
To a foil-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over top. Season with Zesty Garlic Blend.
Broil in the middle of the oven for 7-10 min, until lightly charred and cooked through.**

In a large bowl, add coleslaw cabbage mix, mayo, remaining rice vinegar and remaining sesame oil. Toss to coat.
Fluff rice with a fork. Add sesame seeds and season with salt. Stir to combine.