Bols poké au saumon au sésame et riz collant

Faites le plein

Riche en protéines

avec edamames, bok choy et carottes

30 min

Difficulté: 2/3

Japonaise

Ingrédients : Filets de saumon • Carotte • Riz calrose • Bok choy de Shanghai • Edamame (soya) • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Huile de sésame • Oignon vert.

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Gluten

Arachides

Saumon

Sésame

Noix

Poisson

Tags

30-min-or-less

Classic-plates

Riche en protéines

Pan-asian-plates

Nutritionists-pick

Ingrédients

Filet de saumon, avec la peau

250 g

Riz collant

0.75 cup

Edamame

56 g

Sauce soja

2 tbsp

Huile de sésame

0.5 tbsp

Carotte

1 unit(s)

Oignons verts

1 unit(s)

Bok choy de Shanghai

1 unit(s)

Mayonnaise

2 tbsp

Huile

2 tsp

Sucre

0.5 tbsp

Sel

0.33 tsp

Poivre

0.33 tsp

Preparation

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. (TIP: Rinse bok choy leaves to wash away any dirt.)
Thinly slice green onions.
To a small bowl, add soy sauce, and 1/2 tbsp (1 tbsp) sugar. Whisk to combine. This is your glaze.

Heat a large non-stick pan over medium.
When the pan is hot, add 1 tsp (2 tsp) oil, edamame, carrots and 2 tbsp (1/4 cup) 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, half the sesame oil (use all for 4 servings), 1/2 tbsp water (1 tbsp) and half the green onions. Season with salt. Stir to combine.