with Sticky Rice, Steamed Veggies and Sesame Mayo
Ingredients: Salmon fillets • Carrot • Calrose rice • Snow peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Mayonnaise (mustard, egg) (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) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Honey • Sesame oil • Rice vinegar (rice vinegar, sugar, salt) • 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) • Green onion.
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Salmon Fillets, skin-on
250 g
Honey
1 unit(s)
Sesame Oil
1 tbsp
Mayonnaise
2 tbsp
Sticky Rice
0.75 cup
Green Onion
2 unit(s)
Snow Peas
56 g
Ginger-Garlic Puree
2 tbsp
Soy Sauce
0.5 tbsp
Carrot
1 unit(s)
Crispy Shallots
28 g
Seasoned Rice Vinegar
1 tbsp
Butter
2 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cup (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, add rice. Stir, 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.
- Trim then halve snow peas.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Thinly slice green onions.
- To a small bowl, add mayo, half the sesame oil and half the vinegar. Season with salt and pepper, then stir to combine.
- To another small bowl, add soy sauce, honey, ginger-garlic puree and remaining sesame oil, then stir to combine. (NOTE: This is your marinade.)
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a foil-lined baking sheet, add salmon. Brush top of salmon with half the marinade.
- Broil in the middle of the oven for 7-9 min, until browned and cooked through.**
- Spoon remaining marinade over top of salmon when it's removed from oven.
- To a large non-stick pan, add carrots, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Stir together, then bring to a simmer over medium. Simmer for 3-4 min, stirring occasionally.
- Add snow peas. Stir together, then cook for 4-5 min, until carrots are tender and liquid has evaporated. Season with salt and pepper.
- To the rice, add 1 tbsp (2 tbsp) butter, remaining vinegar and half the green onions, then fluff with a fork. Season with salt.
- Divide rice, salmon and veggies between plates.
- Drizzle sesame mayo over top of salmon.
- Sprinkle with remaining green onions and crispy shallots.
920
kcal
Calories
52
g
Fat
17
g
Saturated Fat
86
g
Carbohydrate
15
g
Sugar
4
g
Dietary Fiber
33
g
Protein
125
mg
Cholesterol
1100
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
125
mg
Calcium
2.3
mg
Iron
with Zucchini, Carrots and Green Onion Rice
