Informations supplémentaires
30 min.
|
820 kcal
|
intermediate
|
Printable version
1. Cook Rice
Rinse and drain rice in a fine mesh sieve. Heat 1 tbsp. butter in a small pot over medium. Once melted, add ginger and cook for 30 seconds to 1 minute until fragrant. Add rice and 1¼ cups salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 15–18 minutes or until grains are tender.
2. Prepare Glaze and Pickle Vegetables
Meanwhile, in a small bowl, combine soy sauce, sugar, 1/4 cup cold water, cornstarch and red pepper flakes to taste. Slice cucumber into 1/4 inch pieces. Thinly slice the shallot. Thinly slice green onion. To a medium bowl, add cucumber, onion and pickle blend. Season well with salt and mix to combine. Set aside.
3. Cook Carrot Kinpira
Heat 1/2 tbsp. oil in a large non-stick skillet over medium. Add carrot and cook for 3–4 minutes, until softened. Add soy blend, sesame oil and half of the toasted sesame seeds and cook for 30 seconds to 1 minute, stirring to combine. Remove from skillet, place on a plate and cover with foil to keep warm.
4. Cook Salmon
Drain salmon and pat dry with paper towel. Heat 1 tbsp. oil in same skillet over medium. Once hot, add salmon and cook for 2–3 minutes per side or until fish begins to flake and is an internal temperature of 158°F . Add prepared glaze and cook for 1–2 minutes, stirring frequently until thickened.
5. Serve
To rice, stir in remaining sesame seeds. Divide rice between serving plates and top with salmon, pickled vegetables and carrot kinpira. Pour glaze overtop salmon and garnish with green onion. Enjoy!
150gJasmine Rice
1unitSalmon Fillets
20mlSoy Sauce
20gWhite Sugar
2.662gCornstarch
1.972gChili Flakes
2unitCarrot(s)
5mlSesame Oil
15mlSoy Blend (allergens: soya, sulphites)
2unitLebanese Cucumber(s)
1unitGreen Onion(s)
6gGrilled Sesame Seeds
1unitGinger
1unitShallot
41mlPickle Blend (allergen: sulphites)
What you need
Small pot, Large non-stick skillet, Sieve, Bowls, Whisk, Foil
820 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
101g
34%
fat
32g
49%
cholesterol
80mg
27%
fiber
5g
20%
protein
33g
saturated
7g
35%
sodium
1000mg
42%
sugar
30g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg