with Toasted Cashews and Citrus-Dill Dressing
Ingredients: Salmon fillets • Brown rice • Clementine • Cucumber • Edamame (soy) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Pepitas • Cashews • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Dill • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Quick Cook Brown Rice
1 cup
Clementine
2 unit(s)
Mini Cucumber
2 unit(s)
Edamame
113 g
Spring Mix
56 g
Pepitas
28 g
Dill
7 g
Cashews, chopped
28 g
White Wine Vinegar
1 tbsp
Smoked Paprika-Garlic Blend
3 g
Oil*
1 tbsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. Using a strainer, rinse rice once.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, zest, then peel clementine. Separate clementine into segments, then cut each segment in half.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Strip dill leaves from stems, then roughly chop.
- In a large bowl, whisk together half the vinegar, half the dill, 1/2 tsp (1 tsp) clementine zest and 1/2 tbsp (1 tbsp) oil. (TIP: We love using olive oil here.) Season with salt and pepper. (NOTE: This is your dressing.)
- Pat salmon dry with paper towels. Rub salmon all over with half the Smoked Paprika-Garlic Blend (use all for 4 servings). Season with salt and pepper.
- To a foil-lined baking sheet, add salmon. Broil in the middle of the oven for 6-8 min, until cooked through.**
- Remove and discard skin, if you like.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add cashews and pepitas to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them, so they don't burn!)
- Transfer to a plate.
- To the same pan, add edamame and 1/3 cup (2/3 cup) water. Season with salt and pepper. Cook for 5-6 min, stirring occasionally, until edamame is tender and water has evaporated.
- Transfer to another plate.
- To the bowl with dressing (from step 2), add rice, then stir to combine.
- In another large bowl, toss together clementine segments, spring mix, cucumbers, edamame, remaining vinegar, remaining dill and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Divide rice between bowls.
- Arrange salmon, cucumber-edamame salad and cashew-pepita mixture over top.
890
kcal
Calories
44
g
Fat
7
g
Saturated Fat
83
g
Carbohydrate
10
g
Sugar
9
g
Dietary Fiber
47
g
Protein
80
mg
Cholesterol
85
mg
Sodium
0
g
Trans Fat
1500
mg
Potassium
250
mg
Calcium
6.5
mg
Iron
