Salmon and Edamame Power Bowls

Protein Power

Very High Fibre

High Protein

with Mustard-Chive Sauce

6 min

Difficulty: 1/3

Ingredients: Salmon fillets • Wild rice medley (parboiled rice, wild rice) • Edamame (soy) • Clementine • Spinach • Carrot • Cashews • Pepitas • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Honey • Chives.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Cashews

Fish

Gluten

Tags

30-min-or-less

Very High Fibre

High Protein

Dinner-bowls

Speciality

Ingredients

Salmon Fillets, skin-on

250 g

Wild Rice Medley

1 cup

Clementine

1 unit(s)

Edamame

113 g

Baby Spinach

56 g

Carrot, julienned

56 g

Chives

7 g

Cashews, chopped

28 g

Pepitas

28 g

White Wine Vinegar

0.5 tbsp

Whole Grain Mustard

1 tbsp

Honey

1 unit(s)

Oil

1 tsp

Salt

0.375 tsp

Pepper

0.25 tsp

Preparation

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, carrots, 1/8 tsp (1/4 tsp) salt and 2 cups (4 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, zest, then peel clementine. Separate clementine into segments, then cut each segment in half.
Thinly slice chives.
In a large bowl, whisk together half the vinegar (use all for 4 servings), half the honey, half the chives, 1/2 tsp (1 tsp) clementine zest and 1 tsp (2 tsp) oil. Season with salt and pepper. (NOTE: This is your dressing.)

Pat salmon dry with paper towels. 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.**

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 pepitas, so they don't burn.)
Transfer to a plate.

Reduce heat to low.
To the same pan, add edamame and 2 tbsp (4 tbsp) water. Cook for 5-6 min, stirring occasionally, until edamame is tender and water has evaporated. Season with salt and pepper.
Transfer to another plate.

To the bowl with dressing (from step 2), toss together clementine segments, spinach, edamame and cashew-pepita mixture.
In a small bowl, combine mustard, remaining honey, remaining chives and 2 tsp (4 tsp) water. Season with salt and pepper.
Divide rice and salad between bowls. Top rice with salmon.
Spoon chive-mustard sauce over salmon.

Nutrition per serving

950

kcal

Calories

Fat

Saturated Fat

103

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol