Hoisin Salmon with Sticky Soy Vegetables
over furikake rice with gomashio, lime & sesame dressing4.0(243)
Calories
:
744 kcalProtein
:
30.8g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Vis
- Soja
- Tarwe
- Sesamzaad
- Gluten
Jasmine rice is similar to basmati rice in texture, appearance and nutritional value. However, jasmine rice has a slightly stronger flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Salmon fillet
(Contains: Vis)
15 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
75 g
Jasmine rice
½ piece
Onion
½ piece
Courgette
½ sachet(s)
Furikake
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
½ piece
Lime
½ piece
Garlic
½ piece
Romano pepper
Not included in your delivery
½ tablespoon
Sunflower oil
2 teaspoon
Honey [or plant-based alternative]
½ teaspoon
Sambal
1 tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3113 kJ
Calories744 kcal
Fat31.7 g
Saturated Fat4.7 g
Carbohydrate89.4 g
Sugar21.7 g
Dietary Fiber5.7 g
Protein30.8 g
Salt3.2 g
Potassium404.3 mg
Calcium59.1 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Pan
•Baking Sheet with Baking Paper
•Small Bowl
Cooking Steps
1
- Preheat the oven to 200°C. Boil plenty of water in a pot or saucepan.
- Cut the onion into wedges.
- Slice the courgette into crescents. Cut the Romano pepper into strips.
- Transfer the vegetables to a large bowl and drizzle with sunflower oil. Season to taste with salt and pepper, then toss well to coat.
2
- Transfer the vegetables to a parchment-lined baking sheet and roast in the oven for 7 minutes.
- Meanwhile, spread two thirds of the hoisin sauce over the fish.
- Place the fish skin-side down among the vegetables, then return the baking sheet to the oven for a further 10 - 15 minutes.
3
- Boil the rice for 12 - 15 minutes, then drain and set aside.
- Meanwhile, crush or mince the garlic.
- In a small bowl, combine the garlic with the soy sauce, the sambal and half of the honey.
- Pour this over the roasted vegetables and toss well to combine, then return to the oven until done.
4
- Cut the lime into six wedges. In a small bowl, combine the sesame oil with the rest of the honey and hoisin sauce, along with the juice of one lime wedge per person.
- Stir the furikake into the rice. Serve the rice on plates and arrange everything on top.
- Drizzle with the hoisin dressing and garnish with the gomashio. Serve the rest of the lime wedges alongside.
