Savoury Salmon Chow Mein-Style Noodles
with Green Onion Rice
For a super satisfying supper give savoury salmon stir-fry a try! How's that for tongue twister? Succulent salmon is nestled atop a bed of crisp snow peas, sweet bell peppers and steaming green onion rice, for a sweet and simple meal the whole family will enjoy.
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
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
1 pièce(s)
Poivron
1 pièce(s)
Bok choy de Shanghai
1 pièce(s)
Oignon vert
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient: Soya Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Soya, Sulfites, Lait)
Ustensiles
Instructions
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, trim, then halve snow peas.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Pat salmon dry with paper towels.
- Arrange salmon on a parchment-lined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over salmon. Brush half the ginger-garlic puree over salmon. Season with salt and pepper.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring occasionally, until starting to soften, 1 min.
- Add peppers. Cook stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.
- Add oyster sauce, remaining ginger-garlic puree and 3 tbsp (6 tbsp) water to the same pan. Cook, stirring often, until sauce slightly thickens, 1 min.
- Remove from heat.
Check water amount in dev
- Fluff rice with a fork, stir in half the green onions and 1 tbsp (2 tbsp) butter. Season with salt.
- Divide rice, sauced veggies and salmon between bowls.
- Spoon remaining sauce from the pan over top the salmon.
- Sprinkle with remaining green onions.
