avec riz collant, légumes vapeur et mayo au sésame
Ingrédients : Filets de saumon • Carotte • Riz calrose • Pois mange-tout • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • 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) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Miel • Huile de sésame • Vinaigre de riz (vinaigre de riz, sucre, sel) • 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.
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Filet de saumon, avec la peau
250 g
Miel
1 unit(s)
Huile de sésame
1 tbsp
Mayonnaise
2 tbsp
Riz collant
0.75 cup
Oignons verts
2 unit(s)
Pois mange-tout
56 g
Purée de gingembre et d’ail
2 tbsp
Sauce soja
0.5 tbsp
Carotte
1 unit(s)
Échalotes frites
28 g
Vinaigre de riz assaisonné
1 tbsp
Beurre
2 tbsp
Sel
0.33 tsp
Poivre
0.13 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cup (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.
- Trim then halve snow peas.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Thinly slice green onions.
- To a small bowl, add mayo, half the sesame oil and half the vinegar. Season with salt and pepper, then stir to combine.
- To another small bowl, add soy sauce, honey, ginger-garlic puree and remaining sesame oil, then stir to combine. (NOTE: This is your marinade.)
- Pat salmon dry with paper towels. Season with salt and pepper.
- To a foil-lined baking sheet, add salmon. Brush top of salmon with half the marinade.
- Broil in the middle of the oven for 7-9 min, until browned and cooked through.**
- Spoon remaining marinade over top of salmon when it's removed from oven.
- To a large non-stick pan, add carrots, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter. Stir together, then bring to a simmer over medium. Simmer for 3-4 min, stirring occasionally.
- Add snow peas. Stir together, then cook for 4-5 min, until carrots are tender and liquid has evaporated. Season with salt and pepper.
- To the rice, add 1 tbsp (2 tbsp) butter, remaining vinegar and half the green onions, then fluff with a fork. Season with salt.
- Divide rice, salmon and veggies between plates.
- Drizzle sesame mayo over top of salmon.
- Sprinkle with remaining green onions and crispy shallots.
920
kcal
Calories
52
g
Fat
17
g
Saturated Fat
86
g
Carbohydrate
15
g
Sugar
4
g
Dietary Fiber
33
g
Protein
125
mg
Cholesterol
1100
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
125
mg
Calcium
2.3
mg
Iron
avec riz collant, légumes vapeur et mayo au sésame
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