Salmon and Edamame Brown Rice Bowls

Protein Power

Very High Fibre

High Protein

with Toasted Cashews and Citrus-Dill Dressing

30 min

Difficulty: 1/3

Japanese

Ingredients: Salmon fillets • Brown rice • Clementine • Cucumber • Edamame (soy) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Pepitas • Cashews • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Dill • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Gluten

Peanuts

Salmon

Cashews

Sesame

Tree nuts

Fish

Utensils

Baking Sheet

Measuring Spoons

Strainer

Zester

Large Bowl

Large Non-Stick Pan

Aluminum Foil

Medium Pot

Whisk

Measuring Cups

Tags

30-min-or-less

Very High Fibre

High Protein

Pan-asian-plates

Dinner-bowls

Speciality

Ingredients

Salmon Fillets, skin-on

250 g

Quick Cook Brown Rice

1 cup

Clementine

2 unit(s)

Mini Cucumber

2 unit(s)

Edamame

113 g

Spring Mix

56 g

Pepitas

28 g

Dill

7 g

Cashews, chopped

28 g

White Wine Vinegar

1 tbsp

Smoked Paprika-Garlic Blend

3 g

Oil

1 tbsp

Preparation

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 once.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, zest, then peel clementine. Separate clementine into segments, then cut each segment in half.
Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
Strip dill leaves from stems, then roughly chop.
In a large bowl, whisk together half the vinegar, half the dill, 1/2 tsp (1 tsp) clementine zest and 1/2 tbsp (1 tbsp) oil. (TIP: We love using olive oil here.) Season with salt and pepper. (NOTE: This is your dressing.)

Pat salmon dry with paper towels. Rub salmon all over with half the Smoked Paprika-Garlic Blend (use all for 4 servings). 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.**
Remove and discard skin, if you like.

Meanwhile, heat a large non-stick pan over medium.
When hot, add cashews and pepitas to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them, so they don't burn!)
Transfer to a plate.

To the same pan, add edamame and 1/3 cup (2/3 cup) water. Season with salt and pepper. Cook for 5-6 min, stirring occasionally, until edamame is tender and water has evaporated.
Transfer to another plate.

To the bowl with dressing (from step 2), add rice, then stir to combine.
In another large bowl, toss together clementine segments, spring mix, cucumbers, edamame, remaining vinegar, remaining dill and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
Divide rice between bowls.
Arrange salmon, cucumber-edamame salad and cashew-pepita mixture over top.

Nutrition per serving

890

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol

Sodium