Salmon and Edamame Crunch Bowls
with Cashews and Brown RiceCalories
:
890 kcalProtein
:
47g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Salmon
- Soy
- Cashews
- Sulphites
- Tree nuts
- Egg
- Peanuts
- Sesame
- Gluten
- Mustard
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 cup
Quick Cook Brown Rice
2 unit(s)
Clementine
2 unit(s)
Mini Cucumber
113 g
Edamame
(Contains: Soy)
56 g
Spring Mix
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
7 g
Dill
28 g
Cashews, chopped
(Contains: Cashews May be present: Egg, Peanuts, Sesame, Mustard, Milk, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Sesame, Mustard, Milk, Soy, Wheat, Fish)
3 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Peanuts, Sesame, Mustard, Milk, Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
Nutrition Values
Calories890 kcal
Fat44 g
Saturated Fat7 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber9 g
Protein47 g
Cholesterol80 mg
Sodium85 mg
Potassium1500 mg
Calcium250 mg
Iron6.5 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
•Zester
•Large Bowl
•Whisk
•Baking Sheet
•Aluminum Foil
•Large Non-Stick Pan
Cooking Steps
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.
