Teriyaki Salmon Rice Bowls
with Edamame and Cucumber Salsa- Saumon
- Soya
- Sésame
- Oeuf
- Moutarde
- Blé
- Sulfites
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient : Saumon)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
1 pièce(s)
Mini concombres
56 g
Edamames
(Contient : Soya)
7 g
Coriandre
9 g
Graines de sésame
(Contient : Sésame Peut contenir : Moutarde, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Gluten)
4 cs
Mayonnaise
(Contient : Oeuf, Moutarde Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Crustacés, Blé, Gluten)
4 cs
Sauce teriyaki
(Contient : Soya, Sésame, Blé, Sulfites Peut contenir : Poisson, Moutarde, Sésame, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
2 cs
Purée de gingembre et d’ail
(Peut contenir : Soya, Sulfites, Lait)
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Lait, Noix, Oeuf, Blé)
1 cs
Huile de sésame
(Contient : Sésame)
Non inclus dans la livraison
1.25 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Valeurs nutritionnelles
Ustensiles
Instructions
- Before starting, preheat the broiler to high.
- 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 water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a medium microwaveable bowl, add vinegar, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. (NOTE: This is your pickling liquid.)
- Microwave in 15 sec increments, stirring between each, until sugar dissolves.
- Transfer pickles with brine to the fridge to cool.
- In a small bowl, combine teriyaki sauce, ginger-garlic puree and half the sesame oil.
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
- Using a scilicone brush, brush salmon with teriyaki mixture, then return salmon to the oven for 1-2 min, until glaze just sets.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add sesame seeds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
- Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Finely chop cilantro.
- Reheat the same pan over medium-high.
- When hot, add edamame and 1/3 cup (2/3 cup) water. Cook for 5-6 min, stirring occasionally, until edamame is tender and water has evaporated. Season with salt and pepper.
- To the bowl with pickled cucumbers (from step 2), add edamame, then toss to combine.
- In another small bowl, reserve 1 tsp (2 tsp) pickle brine. Discard remaining brine.
- Add mayo and 1/4 tsp (1/2 tsp) sugar, then stir to combine.
- Fluff rice with a fork, then stir in half the sesame seeds and remaining sesame oil.
- Divide rice between bowls. Then top with cucumber-edamame mix and teryaki sauce.
- Drizzle asian-style mayo over top, then sprinkle with cilantro and remaining sesame seeds.
