Teriyaki Salmon Bowl with Edamame

Name: Teriyaki Salmon Bowl with Edamame over garlic rice with broccolini & furikake
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 piece Garlic; 150 g White long grain rice; 1 piece Carrot; 200 g Broccolini; 50 g Teriyaki sauce; 1 sachet(s) Furikake; 50 g Edamame; 2 piece Salmon fillet; 400 milliliters Low sodium vegetable stock; 1 tablespoon Olive oil; 2 tablespoon Sunflower oil; 60 milliliters Water; 4 tablespoon White wine vinegar; 2 teaspoon Sugar; to taste Salt and pepper

over garlic rice with broccolini & furikake

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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!

Tags:

Eat Me First

Allergens:

Soja

•Tarwe

•Sesamzaad

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

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: Soja, Tarwe, Sesamzaad)

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

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.

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.

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.

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.