Roasted Edamame and Salmon Crunch Bowls
with Crispy Brown RiceCalories
:
890 kcalProtéines
:
47g protéinesDurée de préparation
:
30 minutesDifficulty
:
FacileAllergènes:
- Saumon
- Soya
- Noix de cajou
- Sulfites
- Noix
- Oeuf
- Arachides
- Sésame
- Gluten
- Moutarde
- Lait
- Soya
- Sulfites
- Peut contenir des traces d’allergènes
- Blé
- Poisson
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
1 tasse(s)
Riz brun à cuisson rapide
2 pièce(s)
Clémentine
2 pièce(s)
Mini concombres
113 g
Edamames
(Contient: Soya)
56 g
Mélange printanier
28 g
Graines de citrouille
(Peut contenir : Noix, Oeuf, Arachides, Sésame, Gluten, Moutarde, Lait, Soya, Sulfites)
7 g
Aneth
28 g
Noix de cajou, hachées
(Contient: Noix de cajou Peut contenir : Oeuf, Arachides, Sésame, Moutarde, Lait, Soya, Sulfites, Blé)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Oeuf, Sésame, Moutarde, Lait, Soya, Blé, Poisson)
3 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Noix, Arachides, Sésame, Moutarde, Lait, Soya, Blé)
Pas inclus dans votre livraison
1 cs
Huile*
Ustensiles
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Zesteur
•Grand bol
•Fouet
•Plaque de cuisson
•Papier aluminium
•Grande poêle antiadhésive
Instructions
1
- Before starting, preheat the broiler to high.
- 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, zest, then peel clementine. Separate clementine into segments, then cut in half.
- Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Strip dill leaves from stems, then roughly chop.
- In a large bowl, whisk together half the vinegar, half the dill, 1/2 tsp (1 tsp) clementine zest and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, if you like. (TIP: We love using olive oil here.)
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 you like.
- 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 you like. 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 rice then stir to combine.
- In another large bowl, toss together clementines, spring mix, cucumber, edamame, remaining vinegar, remaining dill and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, if you like.
- Divide rice between bowls. Arrange salmon, cucumber-edamame salad and cashew-pepita mix on top.
