with Buttery Snow Peas and Zucchini
Ingredients: Salmon fillets • Zucchini • Basmati rice • Carrot • Snow peas • 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) • Cornstarch • Garlic salt (salt, garlic powder, silicon dioxide).
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Salmon Fillets, skin-on
250 g
Basmati Rice
0.75 cup
Carrot, julienned
56 g
Snow Peas
56 g
Zucchini
1 unit(s)
Honey
1 unit(s)
Miso Broth Concentrate
1 unit(s)
Garlic Salt
4 g
Soy Sauce
1 tbsp
Cornstarch
9 g
Oil
0.5 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
Butter
2 tbsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the garlic salt and 1 tbsp (2 tbsp) butter. Stir to combine. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and carrots, 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.
- While rice cooks, trim snow peas.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- To a small pot, add miso, soy sauce, honey, half the cornstarch (use all for 4 servings) and 1/2 cup (1 cup) water. Whisk to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until butter melts.
- Add zucchini and snow peas. Season with remaining garlic salt and pepper. Cook for 3-5 min, stirring often, until tender-crisp.
- Transfer to a plate and cover to keep warm.
- Wipe the pan clean.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin side down. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Once salmon has been flipped, heat the pot with sauce mixture over medium-high. Bring to a simmer.
- Once simmering, cook for 1-3 min, whisking often, until sauce is slightly thick and glossy.
- Fluff rice with a fork.
- Remove and discard salmon skin, if you like.
- Divide rice between plates. Top with veggies and salmon.
- Spoon miso-honey sauce over salmon and veggies.
740
kcal
Calories
31
g
Fat
11
g
Saturated Fat
80
g
Carbohydrate
11
g
Sugar
3
g
Dietary Fiber
34
g
Protein
110
mg
Cholesterol
1350
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
3
mg
Iron
