Sriracha Teriyaki Double Salmon Bowls

Name: Sriracha Teriyaki Double Salmon Bowls with Edamame and Pickled Radishes
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 500 g Salmon Fillets, skin-on; ¾ cup Jasmine Rice; 56 g Edamame; 56 g Green Cabbage, shredded; 3 unit(s) Radish; 1 tbsp Brown Sugar; 1 tbsp Seasoned Rice Vinegar; 4 tbsp Teriyaki Sauce; 1 tbsp Black Sesame Seeds; 2 tsp Sriracha; 1 unit(s) Garlic, cloves; 1.5 tbsp Oil*; 1 tsp Sugar*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Edamame and Pickled Radishes

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Get ready to wake up your taste buds! Succulent salmon is smothered in an umami-rich, sweet and spicy sauce and served with black sesame-studded rice, sautéed cabbage, edamame and vibrant pickled radishes. Dinner just got interesting.

Tags:

Spicy

•Quick

Allergens:

Salmon

•Soja

•Schwefeldioxide und Sulfite

•Hvede

•Sesamzaad

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

¾ cup

Jasmine Rice

56 g

Edamame

56 g

Green Cabbage, shredded

3 unit(s)

Radish

1 tbsp

Brown Sugar

1 tbsp

Seasoned Rice Vinegar

4 tbsp

Teriyaki Sauce

1 tbsp

Black Sesame Seeds

2 tsp

Sriracha

1 unit(s)

Garlic, cloves

Not included in your delivery

1.5 tbsp

Oil*

1 tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1030 kcal

Fat48 g

Saturated Fat10 g

Carbohydrate94 g

Sugar23 g

Dietary Fiber3 g

Protein60 g

Cholesterol165 mg

Sodium1280 mg

Potassium1350 mg

Calcium200 mg

Iron5 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

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Medium Bowl

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

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, halve radishes, then thinly slice into half-moons.
Add radishes, vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt.
Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
Remove from heat. Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Pat salmon dry with paper towels, then season with salt and pepper.
Arrange on a parchment-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp (1 tbsp) oil.
Roast in the middle of the oven until cooked through, 7-10 min.**

Heat a large non-stick pan over medium heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then edamame and cabbage.
Cook, stirring occasionally, until veggies are tender and slightly browned, 5-6 min. Season with salt and pepper.
Remove from heat, then transfer veggies to a plate.

Reheat the same pan over medium-low.
While the pan heats, peel, then mince or grate garlic.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then garlic. Cook, stirring occasionally, until fragrant, 30 sec.
Add brown sugar and teriyaki sauce. Season with pepper. Cook, stirring occasionally, until brown sugar dissolves and sauce thickens slightly, 1-2 min.

Drain pickled radishes, discarding liquid.
Fluff rice with a fork, then stir in black sesame seeds.
Divide rice between bowls. Top with edamame-cabbage mixture, pickled radishes and salmon.
Spoon teriyaki sauce over salmon, then drizzle sriracha over top.

If you've opted for double salmon, cook it in the same way the recipe instructs you to cook the regular portion of salmon.