and Edamame, Bok Choy and Carrots
Ingredients: Salmon fillet • Carrots • Calrose rice • Bok choy • Edamame (soy) • Soy sauce (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) (soy, sulphites, wheat) • Mayonnaise (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) (mustard, egg) • Sesame oil • Green onion.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Sticky Rice
0.75 cup
Edamame
56 g
Soy Sauce
2 tbsp
Sesame Oil
1 tbsp
Carrot
1 unit(s)
Green Onion
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Mayonnaise
2 tbsp
Oil
0.83 tbsp
Sugar
0.5 tbsp
Salt
0.33 tsp
Pepper
0.33 tsp
- Before starting, preheat the oven to 450°F.
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 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.
- Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
- To a parchment-lined baking sheet, add salmon. Drizzle 1 tsp (2 tsp) oil over top. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, peel, then cut carrot into 1/4-inch half-moons.
- Cut bok choy into 1/2-inch pieces.
- Thinly slice green onions.
- To a small bowl, add soy sauce and 1/2 tbsp (1 tbsp) sugar. Whisk to combine.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, edamame, carrots and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until carrots are tender-crisp.
- Add bok choy. Cook for 2-3 min, stirring constantly, until bok choy is tender-crisp.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Reduce heat to medium-low.
- To the same pan from step 4, add glaze mixture. Cook for 1 min, stirring constantly, until thickened slightly.
- Remove the pan from heat.
- Once salmon is cooked, carefully remove skin, if you like.
- To the pan with the glaze, add salmon. Spoon glaze over salmon to coat.
- To a small bowl, add mayo, sesame oil, 1/2 tbsp water (1 tbsp) and half the green onions. Season with salt. Stir to combine.
- To the rice, add remaining green onions and season with salt.
- Divide rice between bowls.
- Top with veggies and salmon, spooning any remaining sauce over top.
- Drizzle sesame aioli over top.
840
kcal
Calories
43
g
Fat
7
g
Saturated Fat
78
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
36
g
Protein
95
mg
Cholesterol
1410
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
200
mg
Calcium
3
mg
Iron
