Teriyaki Salmon Bowl with Edamame
over garlic rice with broccolini & furikake
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
75 g
White long grain rice
½ piece
Carrot
100 g
Broccolini
25 g
Teriyaki sauce
(Contains: Tarwe, Soja May be present: Soja)
½ sachet(s)
Furikake
(Contains: Tarwe, Soja, Gluten, Sesamzaad)
25 g
Edamame
(Contains: Soja)
1 piece
Salmon fillet
(Contains: Vis)
Not included in your delivery
200 milliliters
Low sodium vegetable stock
30 milliliters
Water
½ tablespoon
Olive oil
1 tablespoon
Sunflower oil
2 tablespoon
White wine vinegar
1 teaspoon
Sugar
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Crush or mince the garlic.
- Heat a drizzle of 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.
- 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 a drizzle of 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.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the fish for 2 - 3 minutes on its skin.
- Top the fish with the teriyaki sauce and then flip it over.
- Fry for 2 more minutes, seasoning to taste with salt and pepper, then remove from the pan.
- Add the water for the sauce to the same pan and mix well to combine.
- Serve the garlic rice on plates and top with the broccolini, carrot ribbons, edamame and fish.
- Drizzle with the teriyaki sauce and garnish with the furikake.
