Vibrant Double Salmon Rice Bowls

Name: Vibrant Double Salmon Rice Bowls with Marinated Veggies and Zippy Mayo Drizzle
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 500 g Salmon Fillets, skin-on; 1 unit(s) Seaweed; 170 g Coleslaw Cabbage Mix; 1 unit(s) Mini Cucumber; 2 tbsp Mayonnaise; 9 g Sesame Seeds; ½ cup Wild Rice Medley; 113 g Baby Heirloom Tomatoes; 1 tbsp Seasoned Rice Vinegar; 7 g Zesty Garlic Blend; 1 unit(s) Avocado; 1 tbsp Sesame Oil; 2 tbsp Spicy Mayo; ¼ tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; ½ tsp Sugar*

with Marinated Veggies and Zippy Mayo Drizzle

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A bright spring meal has landed by way of this fluffy bed of rice that's piled high with a vibrant mix of marinated veg, perfectly seared salmon, crispy seaweed and a zesty mayo drizzle. Refreshing and filling, this dish is a 10/10, no notes.

Allergens:

Salmon

•Sesamzaad

•Egg

•Senf

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

1 unit(s)

Seaweed

170 g

Coleslaw Cabbage Mix

1 unit(s)

Mini Cucumber

2 tbsp

Mayonnaise

9 g

Sesame Seeds

½ cup

Wild Rice Medley

113 g

Baby Heirloom Tomatoes

1 tbsp

Seasoned Rice Vinegar

7 g

Zesty Garlic Blend

1 unit(s)

Avocado

1 tbsp

Sesame Oil

2 tbsp

Spicy Mayo

Not included in your delivery

¼ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

Nutrition Values

Calories1230 kcal

Fat92 g

Saturated Fat15 g

Carbohydrate66 g

Sugar11 g

Dietary Fiber12 g

Protein60 g

Cholesterol185 mg

Sodium1100 mg

Trans Fat0.2 g

Potassium2100 mg

Calcium200 mg

Iron4 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.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Strainer

•Whisk

•Medium Bowl

•Baking Sheet

•Aluminum Foil

•Paper Towel

•Large Bowl

Cooking Steps

Before starting, preheat the broiler to high. Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To a medium pot, stir in wild rice medley, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high.
Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.

Meanwhile, thinly slice two seaweed strips. Set aside the remaining strips.
Halve tomatoes.
Cut cucumber into 1/4-inch rounds.
Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.

In a medium bowl, add half the rice vinegar, half the sesame oil, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Whisk to combine.
Add cucumber and tomatoes. Toss to coat. Set aside.

Pat salmon dry with paper towels. Season with salt and pepper.
To a foil-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over top. Season with Zesty Garlic Blend.
Broil in the middle of the oven for 7-10 min, until lightly charred and cooked through.**

In a large bowl, add coleslaw cabbage mix, mayo, remaining rice vinegar and remaining sesame oil. Toss to coat.
Fluff rice with a fork. Add sesame seeds and season with salt. Stir to combine.