avec riz à l’ail et pois sucrés
Ingrédients: Filets de saumon • Riz basmati • Pois sucrés • Sauce hoisin (soya, sésame, moutarde) (sucres (sucre, glucose, mélasse de fantaisie), eau, pâte de tomates, sauce soya (soya, maltodextrine, sel), vinaigre, amidon de maïs modifié, vinaigre de riz, tahini (sésame), sel, huile de soya, huile de sésame, moutarde, poudre d'ail, poudre d'oignon, épices, arôme naturel, gomme xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) • Cassonade • Concentré de bouillon de légumes (orge, soya) (eau, sucres (sucre, maltodextrine), base de légumes [mirepoix (carotte, céleri, oignon, tomates, champignon), sel, extrait de levure, sucre, maltodextrine, arôme naturel, huile de canola, extrait de malt d’orge (orge), poudre d’oignon, pomme de terre séchée, poudre d’ail], sel, arôme naturel (soya) (sel), extrait de levure, acide lactique, caramel, sorbate de potassium, benzoate de sodium) • 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) • Oignon vert • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Filet de saumon, avec la peau
500 g
Riz basmati
0.75 cup
Pois sucrés
113 g
Oignons verts
2 unit(s)
Cassonade
1 tbsp
Sauce hoisin
4 tbsp
Sel d'ail
4 g
Concentré de bouillon de légumes
1 unit(s)
Sauce soja
0.5 tbsp
Poivre
0.125 tsp
Huile
0.5 tbsp
Sel
0.063 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, broth concentrate and half the garlic salt. Cover and bring to a boil over high.
- Once boiling, add rice, then reduce heat to low. Cover and cook 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
- On a parchment-lined baking sheet, arrange salmon skin-side down. Brush 1/2 tbsp (1 tbsp) oil over top.
- Roast salmon in the middle of the oven 10-12 min, until cooked through.**
- Meanwhile, trim snap peas.
- Thinly slice green onions.
- Heat a large non-stick pan over medium.
- When hot, add snap peas and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cook 4-5 min, stirring occasionally, until snap peas are tender-crisp and liquid is absorbed.
- Remove from heat, then cover to keep warm.
- Meanwhile, in a small pot over low heat, combine hoisin sauce, brown sugar and soy sauce. (TIP: You can warm sauce in a microwave-safe bowl instead.) Season with pepper, then stir to combine.
- Cook 1 min, stirring occasionally, until warmed through.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice, salmon and snap peas between plates.
- Drizzle sauce over top salmon.
- Sprinkle remaining green onions over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
930
kcal
Calories
34
g
Fat
8
g
Saturated Fat
90
g
Carbohydrate
23
g
Sugar
3
g
Dietary Fiber
59
g
Protein
155
mg
Cholesterol
1970
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
150
mg
Calcium
4
mg
Iron
