Hoisin Salmon with Sticky Soy Vegetables

Name: Hoisin Salmon with Sticky Soy Vegetables over furikake rice with gomashio, lime & sesame dressing
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Salmon fillet; 25 g Hoisin sauce; 150 g Jasmine rice; 1 piece Onion; 1 piece Courgette; Furikake; 10 milliliters Sesame oil; 1 sachet(s) Gomashio; 1 piece Lime; 1 piece Garlic; 1 piece Romano pepper; 1 tablespoon Sunflower oil; 4 teaspoon Honey [or plant-based alternative]; 1 teaspoon Sambal; 2 tablespoon [Reduced salt] soy sauce; to taste Salt and pepper

over furikake rice with gomashio, lime & sesame dressing

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Jasmine rice is similar to basmati rice in texture, appearance and nutritional value. However, jasmine rice has a slightly stronger flavour.

Allergens:

Vis

•Soja

•Tarwe

•Sesamzaad

•Gluten

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

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

Furikake

(Contains: Soja, Tarwe, Sesamzaad, Gluten)

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)3103 kJ

Calories742 kcal

Fat30.6 g

Saturated Fat4.5 g

Carbohydrate85.2 g

Sugar20.6 g

Dietary Fiber5.7 g

Protein28.2 g

Salt3.2 g

Potassium346.3 mg

Calcium55.1 mg

Iron1.2 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

•Pan

•Large Bowl

•Baking Sheet with Baking Paper

•Small Bowl

Cooking Steps

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.

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.

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.

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.