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Savoury Salmon Stir-Fry

Savoury Salmon Stir-Fry

with Green Onion Rice
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
600 kcal
Protein
: 
32g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Soy
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 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)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

1 unit(s)

Green Onion

¼ cup

Vegetarian Oyster Sauce

(Contains: Soy May be present: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)

2 tbsp

Ginger-Garlic Puree

(May be present: Soy, Sulphites, Milk)

Calories600 kcal
Fat17 g
Saturated Fat4 g
Carbohydrate79 g
Sugar12 g
Dietary Fiber2 g
Protein32 g
Cholesterol80 mg
Sodium1550 mg
Potassium900 mg
Calcium125 mg
Iron3 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Parchment Paper
•Silicone Brush
•Baking Sheet
•Large Non-Stick Pan

Cooking Steps

1
  • 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.
2
  • 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.
3
  • 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.**
4
  • 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.
5
  • 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

6
  • 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.

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