Hoisin Salmon with Roasted Vegetables
over furikake rice with gomashio, lime & sesame dressing4.0(671)
Calories
:
728 kcalProtein
:
27.2g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Vis
- Soja
- Tarwe
- Sesamzaad
Jasmine rice is similar to basmati rice in texture, appearance and nutritional value. However, jasmine rice has a slightly stronger flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
½ piece
Yellow carrot
½ sachet(s)
Furikake
(Contains: Soja, Tarwe, Sesamzaad)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
½ piece
Lime
Not included in your delivery
½ tablespoon
Sunflower oil
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3047 kJ
Calories728 kcal
Fat31.2 g
Saturated Fat4.6 g
Carbohydrate81.8 g
Sugar14.2 g
Dietary Fiber7.1 g
Protein27.2 g
Salt1.1 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
1
- 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 carrot into 1cm crescents.
Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
2
- In a large bowl, combine the onion, carrot and courgette with the sunflower oil. Season to taste with salt and pepper.
- Transfer the vegetables to a parchment-lined baking sheet and roast in the oven for 7 minutes.
3
- Meanwhile, spread two thirds of the hoisin sauce over the salmon.
- Place the salmon skin-side down among the vegetables, then return the baking sheet to the oven for 10 - 15 minutes.
- Boil the rice for 12 - 15 minutes, then drain and set aside.
4
- Cut the lime into six wedges.
- In a small bowl, combine the sesame oil with the honey and the rest of the hoisin sauce, along with the juice of one lime wedge per person.
- Stir the furikake into the rice. Serve the rice, vegetables and salmon on plates.
- Drizzle with the hoisin dressing and garnish with the gomashio. Serve with the rest of the lime wedges.
