Sesame Ginger Salmon
Cauliflower “rice" and roasted green beansCalories
:
560 kcalProtein
:
31g proteinTotal
:
25 minutesDifficulty
:
MediumUnder 50g of Carbs
Allergens:
- Salmon
- Soy
- Sulphites
- Wheat
- Sesame
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
For this decadent seafood dish, the salmon is served over tender cauliflower “rice,” made fragrant with the addition of sautéed onions. Roasted green beans add a pop of color to the plate, while a drizzle of the sesame ginger pan sauce finishes this plate perfectly.
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)
285 g
Cauliflower
170 g
Green Beans
30 g
Ginger
1 unit(s)
Garlic, cloves
113 g
Yellow Onion, chopped
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
7 g
Black Sesame Seeds
(Contains: Sesame)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Pepper*
0.06 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Calories560 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate27 g
Sugar10 g
Dietary Fiber7 g
Protein31 g
Cholesterol110 mg
Sodium530 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium175 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.
Utensils
•Large Non-Stick Pan
•Measuring Spoons
•Aluminum Foil
•Medium Pot
Cooking Steps
1
- Trim green beans.
- Peel, then mince garlic.
- Peel, then grate 1/2 tbsp (1 tbsp) ginger.
- Using a food processor, pulse cauliflower into tiny pieces. It should resemble cauliflower rice.. (NOTE: If you do not have a food processor, chop with a knife until you reach the desired size.)
2
- Add green beans and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven until tender-crisp, 13-15 min.
3
- Pat salmon dry with paper towels, then season with salt and pepper.
- 'When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until skin is crispy, 5-6 min.
- Flip and cook until salmon is cooked through, 3-4 min.**'
- Transfer salmon to a plate. Cover with foil to keep warm.
4
- Meanwhile, heat a medium pot over medium heat.
- When hot , add 1 tbsp (2 tbsp) butter, then the cauliflower rice and onions.
- Cook stirring often until cauliflower is tender crisp, 5-6 min.
- Season with salt and pepper.
5
- Re-heat the same large non-stick pan from step 3 over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then the garlic and ginger. Cook stirring often until fragrant, 1 min.
- Add soy sauce and sesame seeds. Stir to combine, 1 min.
6
- Divide cauliflower rice, salmon and beans between plates.
- Drizzle sesame ginger pan sauce over the salmon.
