Salmon and Edamame Power Bowls
with Mustard-Chive Sauce
Ingredients: Salmon fillets • Wild rice medley (parboiled rice, wild rice) • Edamame (soy) • Clementine • Spinach • Carrot • Cashews • Pepitas • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Honey • Chives.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 cup
Wild Rice Medley
1 unit(s)
Clementine
113 g
Edamame
(Contains: Soy)
56 g
Baby Spinach
56 g
Carrot, julienned
7 g
Chives
28 g
Cashews
(Contains: Cashews May contain traces of: Egg, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Wheat)
28 g
Pepitas
(May contain traces of: Egg, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Gluten)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Milk, Mustard, Sesame, Soy, Wheat, Fish)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Egg, Milk, Sesame, Soy, Sulphites, Wheat, Gluten, Fish, Crustaceans)
1 unit(s)
Honey
Not included in your delivery
1 tsp
Oil*
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
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, carrots, 1/8 tsp (1/4 tsp) salt and 2 cups (4 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, zest, then peel clementine. Separate clementine into segments, then cut each segment in half.
- Thinly slice chives.
- In a large bowl, whisk together half the vinegar (use all for 4 servings), half the honey, half the chives, 1/2 tsp (1 tsp) clementine zest and 1 tsp (2 tsp) oil. Season with salt and pepper. (NOTE: This is your dressing.)
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
- 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 pepitas, so they don't burn.)
- Transfer to a plate.
- Reduce heat to low.
- To the same pan, add edamame and 2 tbsp (4 tbsp) water. Cook for 5-6 min, stirring occasionally, until edamame is tender and water has evaporated. Season with salt and pepper.
- Transfer to another plate.
- To the bowl with dressing (from step 2), toss together clementine segments, spinach, edamame and cashew-pepita mixture.
- In a small bowl, combine mustard, remaining honey, remaining chives and 2 tsp (4 tsp) water. Season with salt and pepper.
- Divide rice and salad between bowls. Top rice with salmon.
- Spoon chive-mustard sauce over salmon.
