Paddington's Poké Bowl with Salmon
with tropical mango salsa, sweet chili mayo & fresh mint
Embark on a culinary adventure with recipes inspired by Peruvian and British flavours, to celebrate 'Paddington in Peru' (in cinemas from January 23rd). Choose this recipe for the chance to win an unforgettable trip to London!
Tags:
Calorie Smart
Allergens:
Vis
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
Hot smoked salmon flakes
(Contains: Vis)
75 g
White long grain rice
⅓ piece
Mango
70 g
Corn
½ sachet(s)
Sweet chili sauce
¼ piece
Lime
1 teaspoon
Ground paprika
2.5 g
Fresh mint
(May be present: Selderij)
½ piece
Cucumber
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
White wine vinegar
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2933 kJ
Calories701 kcal
Fat25.6 g
Saturated Fat3.7 g
Carbohydrate91 g
Sugar20 g
Dietary Fiber5.9 g
Protein25.6 g
Salt2.6 g
Potassium15 mg
Calcium8.1 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
•Strainer
•Pan
•Bowl
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 10 -12 minutes until done, then drain and set aside.
- In the meantime, peel and dice the mango.
- Finely chop the mint and dice the cucumber.
- Drain the corn.
2
- Cut half of the lime into wedges and juice the rest into a small bowl.
- In a bowl, combine the mango with the cucumber and corn.
- Add lime juice as preferred, then season to taste with salt and pepper.
3
- In a bowl, combine the hot smoked salmon with the white wine vinegar and the paprika. Season to taste with salt and pepper.
- In a small bowl, combine the mayonnaise with the sweet chili sauce.
4
- Serve the rice in bowls and drizzle with the soy sauce.
- Top with the salmon and the salsa.
- Drizzle with the sweet chili mayonnaise and garnish with the mint.
- Serve with the lime wedges alongside.
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