Informations supplémentaires
30 min.
|
603 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the green onion. Trim the end of the bok choy.
2. Cook the rice
Bring a pot with 310 2P | 430 3P ml of water to a boil. Add the rice, cover and cook for 10-12 minutes over low heat until tender.
3. Make the sauce
Put the soy sauce, spice blend and honey in a small saucepan. Bring to a boil. Dilute the cornstarch in 1/4 2P | 1/3 3P cup of water. When the sauce boils, add the cornstarch and whisk until the sauce is thick, about 1 minute. Remove from the heat.
4. Cook the salmon
Bring a small pot of water to a boil for the next step. Heat a drizzle of oil in a pan over medium heat. Pat the salmon dry. Add salt and pepper. Cook in the pan 3-4 minutes on each side or until the desired doneness. Remove from the pan.
5. Cook the bok choy
Cook the edamames in the boiling water for 3-4 minutes. Drain and mix with the sesame oil, salt and pepper. Add a drizzle of oil to the pan that cooked the salmon. Cook the bok choy for 1-2 minutes. Season with salt and pepper.
6. Plate your dish
Serve the salmon with the rice and vegetables. Garnish with the teriyaki sauce, green onions and sesame seeds. Bon appétit!
2unitSalmon Fillets
80mlSoy Sauce
2unitHoney
20gSpice Mix (ginger powder,garlic powder,brown sugar)
10gGrilled Sesame Seeds
5gCornstarch
120gEdamame
140gBasmati Rice
2unitGreen Onion(s)
3unitBok Choy Shanghai
15mlSesame Oil
What you need
pots, strainer, pan, spatula, tongs, whisk
603 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
18g
28%
cholesterol
69mg
23%
fiber
5g
20%
protein
40g
saturated
4g
20%
sodium
1678mg
70%
sugar
12g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg