with Sesame Rice and Sautéed Veggies
A sweet and savoury pair seldom disappoints! We're coating salmon with a winning miso and honey combo, before roasting it to create a beautifully-caramelized finish. Sautéed veggies provide gorgeous colour, while sesame rice rounds out the plate. Ingredients: Salmon fillets • Sweet bell pepper • Basmati rice • Shanghai bok choy • 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 • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Sesame seeds • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Garlic Salt
4 g
Honey
1 unit(s)
Soy Sauce
1 tbsp
Sesame Seeds
9 g
Basmati Rice
0.75 cup
Shanghai Bok Choy
1 unit(s)
Green Onion
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Miso Broth Concentrate
1 unit(s)
Unsalted Butter
2 tbsp
Oil
1 tsp
Salt
0.063 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, stir together rice, half the garlic salt and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice green onions.
- In a small bowl, combine honey, miso concentrate, half the soy sauce and 1 tsp (2 tsp) oil.
- Pat salmon dry with paper towels. Season with pepper and half the remaining garlic salt.
- On a parchment-lined baking sheet, arrange salmon skin-side down.
- Roast in the top of the oven for 4-5 min, until partly cooked through.
- Carefully remove the baking sheet from the oven.
- Spread half the miso mixture over tops of salmon.
- Continue roasting for 4-5 min, until salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add sesame seeds to the dry pan. Toast for 2 min, stirring often, until golden. (TIP: Keep your eye on sesame seeds so they don't burn.)
- Transfer to a plate.
- Return the same pan to medium-high.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add peppers. Cook for 1-2 min, stirring occasionally, until softened slightly.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp.
- Add half the green onions, remaining garlic salt, remaining soy sauce, remaining miso mixture and 2 tbsp (3 tbsp) water. Season with salt and pepper, to taste.
- Cook for 30 sec-1 min, stirring often, until fragrant and veggies are tender.
- To the pot with rice, add half the sesame seeds, remaining green onions and 1 tbsp (2 tbsp) butter. Fluff rice with a fork until butter melts.
- Carefully remove and discard salmon skin, if desired.
- Divide sesame rice between plates. Top with veggies, then salmon.
- Sprinkle remaining sesame seeds over top.
740
kcal
Calories
32
g
Fat
12
g
Saturated Fat
76
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
35
g
Protein
110
mg
Cholesterol
1360
mg
Sodium
0.5
g
Trans Fat
900
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
