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Teriyaki Double Salmon Rice Bowls

Teriyaki Double Salmon Rice Bowls

with Gai Lan, Carrots and Black Sesame Seeds
Get Up To 20 Free Meals + Free Sides for Life
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Calories
: 
970 kcal
Protein
: 
58g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Soy
  • Wheat
  • Sesame
  • Sulphites
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

500 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

113 g

Gai Lan

1 unit(s)

Carrot

4 tbsp

Teriyaki Sauce

(Contains: Soy, Wheat, Sesame, Sulphites May be present: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)

2 tbsp

Ginger-Garlic Puree

(May be present: Soy, Sulphites, Milk)

1 tbsp

Brown Sugar

(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

7 g

Black Sesame Seeds

(Contains: Sesame May be present: Egg, Peanuts, Soy, Sulphites, Mustard, Milk, Crustaceans, Tree nuts, Wheat, Fish)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories970 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate92 g
Sugar20 g
Dietary Fiber4 g
Protein58 g
Cholesterol155 mg
Sodium850 mg
Potassium1500 mg
Calcium200 mg
Iron3.5 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.

Cooking Steps

Cook rice
1
  • Before starting, preheat the oven to 450˚F. 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. Wash and dry all produce.
  • 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 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
Prep and make sauce
2
  • Meanwhile, trim ends from gai lan. Cut into 1-inch pieces.
  • Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
  • In a small bowl, combine teriyaki sauce, brown sugar and ginger-garlic puree.
Roast salmon
3
  • 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 10-12 min, until cooked through.**
Cook veggies
4
  • Heat a large non-stick pan over medium.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook for 3 min, stirring occasionally, until beginning to soften.
  • Add gai lan and 2 tbsp (1/4 cup) water. Cook for 2-3 min, stirring often until veggies are tender. Season with salt and pepper.
  • Transfer to a plate.
Cook sauce
5
  • To the same pan, add prepared sauce (from step 2). Cook for 1-2 min, stirring occasionally, until brown sugar dissolves and sauce thickens slightly.
Finish and serve
6
  • Fluff rice with a fork, then stir in black sesame seeds.
  • Divide rice and veggies between plates. Top rice with salmon.
  • Spoon any sauce from the pan over salmon. 
Modularity step (under step 3)
7

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

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