Sriracha Teriyaki Salmon Bowls
with Edamame and Pickled Radishes
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Jasmine Rice
56 g
Edamame
(Contains Soy)
56 g
Green Cabbage, shredded
3 piece
Radish
1 tbsp
Brown Sugar
1 tbsp
Seasoned Rice Vinegar
(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)
4 tbsp
Teriyaki Sauce
(Contains Sulphites, Soy, Wheat, Sesame May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
2 tsp
Sriracha
(May contain Sesame, Soy, Wheat, Fish, Mustard, Milk, Egg, Sulphites, Crustaceans)
1 piece
Garlic, cloves
Not included in your delivery
1 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.