Teriyaki Salmon and Sesame Rice Bowls
with Snow Peas- Salmon
- Soy
- Sulphites
- Wheat
- Sesame
- Milk
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ingredients: Salmon fillets • Sweet bell pepper • Jasmine rice • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Snow peas • Edamame (soy) • Soy sauce (soy, sulphites, wheat) (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) • Honey • Sesame seeds • Garlic.
Ingredients
250 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)
56 g
Snow Peas
1 unit(s)
Sweet Bell Pepper
56 g
Edamame
(Contains: Soy)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
1 unit(s)
Honey
1 unit(s)
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- 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.
- 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 liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, trim, then halve snow peas.
- Core, then cut pepper into 1/4 inch pieces.
- Peel, then grate or mince garlic.
- To a small bowl, add honey, soy, ginger sauce, garlic and 1/4 cup (1/2 cup) water, then whisk to combine. Set aside.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then peas, peppers and edamame. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Season with salt and pepper, then transfer to a bowl. Cover to keep warm.
- Wipe the pan clean.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** When salmon is done, break up into large pieces, removing and discarding skin.
- Add the ginger sauce mixture. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Season with salt and pepper.
- Fluff rice with a fork, then stir in half the sesame seeds and 1 tbsp (2 tbsp) butter.
- Divide sesame rice between bowls.
- Top with veggies and salmon. Spoon any remaining sauce over top.
- Sprinkle remaining sesame seeds over top.
If you've opted to get steelhead salmon, pan-fry for 3-5 min per side, until browned and cooked through.** When salmon is done, break up into large pieces, removing and discarding skin. Continue with rest of recipe as written.
