avec courgettes et pois mange-tout au beurre
Ingrédients: Filets de saumon • Courgette • Riz basmati • Carotte • Pois mange-tout • 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) • Miel • Concentré de bouillon de miso (soya) (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) • Fécule de maïs • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Filet de saumon, avec la peau
250 g
Riz basmati
0.75 cup
Carotte, en juliennes
56 g
Pois mange-tout
56 g
Courgette
1 unit(s)
Miel
1 unit(s)
Concentré de bouillon de miso
1 unit(s)
Sel d'ail
4 g
Sauce soja
1 tbsp
Fécule de maïs
9 g
Huile
0.5 tbsp
Sel
0.063 tsp
Poivre
0.125 tsp
Beurre
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
avec courgettes et pois mange-tout au beurre
