Teriyaki Salmon Bowl with Edamame
over garlic rice with broccolini & furikake4.5(598)
Calories
:
897 kcalProtein
:
34.2g proteinDifficulty
:
EasyEat Me First
Allergens:
- Soja
- Tarwe
- Sesamzaad
- Vis
Edamame, originating from China, are not only rich in plant-based proteins but also in essential nutrients such as iron and calcium. A nutritious and delicious addition to a whole host of dishes!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
75 g
White long grain rice
1 piece
Carrot
100 g
Broccolini
25 g
Teriyaki sauce
(Contains: Soja, Tarwe)
½ sachet(s)
Furikake
(Contains: Sesamzaad, Soja, Tarwe)
25 g
Edamame
(Contains: Soja)
1 piece
Salmon fillet
(Contains: Vis)
Not included in your delivery
200 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
1 tablespoon
Sunflower oil
30 milliliters
Water
2 tablespoon
White wine vinegar
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3754 kJ
Calories897 kcal
Fat42.6 g
Saturated Fat6.3 g
Carbohydrate88.9 g
Sugar20.3 g
Dietary Fiber8.4 g
Protein34.2 g
Salt2.8 g
Calcium31.5 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
•Peeler or Cheese Slicer
•Pan with Lid
•Bowl
•Wok or sautépan with lid
•Tall-Sided Pan
Cooking Steps
1
- Prepare the stock. Crush or mince the garlic.
- Heat the olive oil in a pot or saucepan over low heat and fry the garlic for 1 - 2 minutes.
- Add the rice and the stock, then cover with the lid and boil the rice for 12 - 15 minutes. Remove from the heat and allow to rest for 5 minutes, still covered. Drain if necessary and set aside.
- Use a peeler or cheese slicer to shave the carrot into thin ribbons. Cut the broccolini into 4cm pieces.
2
- In a bowl, combine the white wine vinegar with the sugar, then add the carrot.
- Season to taste with salt, then toss well to combine and set aside until serving.
- Heat half of the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the broccolini for 2 minutes, then add the water (see pantry for amount).
- Cover with the lid and allow to stew for 3 - 5 minutes, then season to taste with salt and pepper.
3
- Heat the rest of the sunflower oil in a frying pan over medium-high heat. Fry the salmon for 3 - 4 minutes on its skin.
- Brush the salmon with the teriyaki sauce, then reduce the heat and flip the salmon.
- Fry for 1 - 2 more minutes, seasoning to taste with salt and pepper, then remove from the pan.
4
- Add 1 tbsp water per person to the same pan and mix well to combine, so as to make a sauce.
- Serve the garlic rice on plates and top with the broccolini, carrot ribbons, edamame and salmon.
- Drizzle with the teriyaki sauce and garnish with the furikake.
