Ponzu-Glazed Double Salmon Bowls
with Crunchy Cabbage-Cucumber Slaw- Salmon
- Soy
- Wheat
- Sesame
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ingredients: Salmon fillets • Jasmine rice • Red cabbage • Cucumber • Lime • Edamame (soy) • Ponzu sauce (soy, wheat) (soy sauce (water, wheat, soybeans, salt, alcohol, vinegar, lactic acid), water, sugar, vinegar, salt, concentrated lemon juice, disodium inosinate and guanylate, natural flavour, yeast extract, lactic acid) • Sesame oil • Brown sugar • Cilantro.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
113 g
Red Cabbage, shredded
1 unit(s)
Mini Cucumber
56 g
Edamame
(Contains: Soy)
1 unit(s)
Lime
7 g
Cilantro
30 mL
Ponzu Sauce
(Contains: Soy, Wheat)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, 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. Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and edamame, 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.
- Meanwhile, in a large bowl, juice lime.
- Cut cucumber into 1/4-inch half-moons.
- Roughly chop cilantro.
- In a medium bowl, combine ponzu sauce and brown sugar. (NOTE: This is your glaze.)
- Pat salmon dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.** Don't crowd the pan; cook in batches, if necessary.
- Add glaze. Cook for 1-3 min, flipping once, until glaze thickens and coats salmon.
- Meanwhile, in the bowl with lime juice, whisk together sesame oil and 1 tsp (2 tsp) sugar. Season with salt and pepper.
- Add cabbage and cucumbers, then toss to coat.
- Fluff rice with a fork, then season with salt and stir in half the cilantro.
- Divide rice between bowls. Top with slaw and ponzu-glazed salmon.
- Sprinkle remaining cilantro over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon. Work in batches, if necessary.
