Salmon Teriyaki Dinner
with Sesame Rice and Snow Peas
.
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
Steelhead Salmon
(Contains: Salmon)
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
56 g
Snow Peas
1 unit(s)
Sweet Bell Pepper
56 g
Edamame
(Contains: Soy)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May contain traces of: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Gluten)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Gluten)
1 unit(s)
Honey
1 unit(s)
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, 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.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, trim, then halve snow peas.
- Core, then cut pepper into 1/4 inch pieces.
- Peel, then grate or mince garlic.
- To a small bowl, add honey, soy, ginger sauce, garlic and 1/4 cup (1/2 cup) water, then whisk to combine. Set aside.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then peas, peppers and edamame. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Season with salt and pepper, then transfer to a bowl. Cover to keep warm.
- Wipe the pan clean.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** When salmon is done, break salmon up into large flakes, removing and discarding skin.
- Add the ginger sauce mixture. Cook for 2-3 min, stirring often, until coated.
- Season with salt and pepper.
- Fluff rice with a fork, then stir in half the sesame seeds and 1 tbsp (2 tbsp) butter.
- Divide sesame rice between plates.
- Top with veggies and salmon. Spoon any remaining sauce over top.
- Sprinkle remaining sesame seeds over top.
If you've opted to add salmon, pat dry with paper towels then season with salt and pepper. To the same pan uesd to cook veggies, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** When salmon is done, break salmon up into large flakes, removing and discarding skin. Continue with recipe as written.
