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, bok choy, edamame and vibrant pickled radishes. Dinner just got interesting.
Ingredients: Salmon fillets • Jasmine rice • Bok choy • Radish • Teriyaki sauce (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) (soy, sesame, sulphites, wheat) • Edamame (soy) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Brown sugar (cane sugar, molasses) • Black sesame seeds • Garlic.
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
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Jasmine Rice
1 unit(s)
Shanghai Bok Choy
56 g
Edamame
(Contains: Soy)
3 unit(s)
Radish
1 tbsp
Brown Sugar
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Sesame, Milk)
4 tbsp
Teriyaki Sauce
(Contains: Soy, Sulphites, Wheat, Sesame May contain traces of: Mustard, Egg, Fish, Wheat, Sulphites, Crustaceans, Sesame, Milk, Gluten)
7 g
Black Sesame Seeds
(Contains: Sesame May contain traces of: Mustard, Soy, Egg, Tree nuts, Peanuts, Sulphites, Milk, Gluten)
2 tsp
Sriracha
(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Sulphites, Crustaceans, Sesame, Milk, Gluten)
1 unit(s)
Garlic, cloves
Not included in your delivery
1 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add 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, halve radishes, then thinly slice.
- In a small microwave-safe bowl, combine vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. Microwave for 30-45 sec, until sugar and salt dissolve.
- Add radishes to pickling liquid, then stir to coat. Set aside to pickle.
- Pat salmon dry with paper towels, then season with salt and pepper.
- On a parchment-lined baking sheet, arrange salmon, skin-side down. Drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast in the middle of the oven for 7-10 min, until cooked through.**
- Heat a large non-stick pan over medium.
- Meanwhile, peel, then mince or grate garlic.
- Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then edamame.
- Cook for 3 min, stirring often, until edamame begins to brown.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Add garlic, brown sugar, teriyaki sauce and 2 tbsp (1/4 cup) water. Season with pepper. Cook for 1-2 min, stirring occasionally, until brown sugar dissolves and sauce thickens slightly.
- Drain pickled radishes, discarding liquid.
- Fluff rice with a fork, then stir in black sesame seeds.
- Divide rice between plates. Top with edamame-bok choy mixture, pickled radishes and salmon.
- Spoon teriyaki sauce over salmon.
- Drizzle sriracha over top, if you like.
