Sticky Bang Bang Salmon Bowls
with Bright Slaw and Gingery-Sesame Rice- Salmon
- Soy
- Sulphites
- Mustard
- Egg
- Sesame
- Milk
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Wheat
- Gluten
- Crustaceans
This dish is bursting with flavour! Sweet chili-soy glazed salmon is broiled until perfectly charred, then rests on a bed of aromatic sesame-studded rice and adorned with an array of wholesome veggie goodness. Ingredients: Salmon fillets • Broccoli • Avocado • Jasmine rice • Red cabbage • Cucumber • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Black sesame seeds.
250 g
Salmon Fillets, skin-on
()
¾ cup
Jasmine Rice
113 g
Red Cabbage, shredded
227 g
Broccoli
1 unit(s)
Avocado
1 unit(s)
Mini Cucumber
2 tbsp
Seasoned Rice Vinegar
()
2 tbsp
Sweet Chili Sauce
()
1 tbsp
Soy Sauce
( )
2 tbsp
Mayonnaise
( )
7 g
Black Sesame Seeds
()
2 tbsp
Ginger-Garlic Puree
()
1 tbsp
Unsalted Butter*
()
1.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Using a strainer, rinse rice until water runs clear. Add rice, 1 tbsp (2 tbsp) butter and half the ginger-garlic puree 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.
- While rice cooks, cut broccoli into bite-sized pieces.
- Thinly slice cucumber.
- Add broccoli, 1/2 tbsp (1 tbsp) oil and 1 tbsp (2 tbsp) water to an unlined baking sheet. Season with salt and pepper. Toss to coat.
- Wrap tightly with foil. Roast in the middle of the oven until tender-crisp and bright green, 6-9 min. Remove from oven.
- Turn broiler to high.
- Add cabbage, cucumber, vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Toss to coat.
- Add half the soy sauce, half the sweet chilli sauce and remaning ginger-garlic puree to a small bowl. Stir to combine.
- Pat salmon dry with paper towels, then arrange on another foil-lined baking sheet, skin-side down.
- Drizzle 1 tsp (2 tsp) oil over salmon. Season with salt and pepper. Spread sweet chili glaze over top.
- Broil in the middle of the oven until lightly charred and cooked through, 7-9 min.**
- Halve, pit, then peel avocado. Cut into 1/4-inch slices.
- Combine mayo and remaining sweet chili sauce in a small bowl.
- Fluff rice with fork. Stir in half the sesame seeds and remaining soy sauce.
- Divide rice between bowls.
- Top with cabbage slaw, broccoli, avocado and salmon.
- Drizzle bang bang sauce and sprinkle remaining sesame seeds over top.
