avec riz au sésame et légumes sautés
On est rarement déçu par le mélange de saveurs sucrées et salées! Le saumon est recouvert d’un mélange de miso et de miel qui lui donne un fini délicieusement caramélisé après avoir rôti. Il est ensuite servi sur un lit de riz au sésame et accompagné de légumes sautés qui lui donnent une superbe touche de couleur!
Allergens
Utensils
Tags
Filet de saumon, avec la peau
250 g
Sel d'ail
1 tsp
Miel
1 tbsp
Sauce soja
1 tbsp
Graines de sésame
1 tbsp
Riz basmati
0.75 cup
Bok choy de Shanghai
113 g
Oignons verts
2 unit
Poivron
160 g
Beurre non salé
2 tbsp
Concentré de bouillon de miso
1 unit
Sel
0.063 tsp
Poivre
0.125 tsp
Huile
1 tsp
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Stir together rice, half the garlic salt and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onions.Combine honey, miso concentrate, half the soy sauce and 1 tsp oil (dbl for 4 ppl) in a small bowl.
Pat salmon dry with paper towels. Season with pepper and half the remaining garlic salt.Arrange salmon on a parchment-lined baking sheet, skin-side down.Roast in the top of the oven until partly cooked through, 4-5 min.Carefully remove the baking sheet from the oven. Spread half the miso mixture over tops of salmon.Continue roasting until salmon is cooked through, 4-5 min.**
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 2 min. (TIP: Keep your eye on sesame seeds so they don't burn!) Transfer to a plate.
Return the same pan to medium-high.Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add peppers. Cook, stirring occasionally, until softened slightly, 1-2 min.Add bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add half the green onions, remaining garlic salt, remaining soy sauce, remaining miso mixture and 2 tbsp water (3 tbsp for 4 ppl). Season with salt and pepper, to taste. Cook, stirring often, until fragrant and veggies are tender, 30 sec-1 min.
Add half the sesame seeds, remaining green onions and 1 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff rice with a fork until butter melts.Carefully remove and discard salmon skin, if desired.Divide sesame rice between plates. Top with veggies, then salmon. Sprinkle remaining sesame seeds over top.
720
kcal
Calories
30
g
Fat
11
g
Saturated Fat
77
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
36
g
Protein
85
mg
Cholesterol
1290
mg
Sodium
