with Bright Slaw and Gingery-Sesame Rice
Ingredients: Salmon fillets • Broccoli • Avocado • Jasmine rice • Red cabbage • Radish • Rice vinegar (rice vinegar, sugar, salt) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Black sesame seeds.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Jasmine Rice
0.75 cup
Red Cabbage, shredded
113 g
Broccoli
227 g
Avocado
1 unit(s)
Radish
3 unit(s)
Seasoned Rice Vinegar
2 tbsp
Sweet Chili Sauce
2 tbsp
Soy Sauce
1 tbsp
Mayonnaise
2 tbsp
Black Sesame Seeds
7 g
Ginger-Garlic Puree
2 tbsp
Butter*
1 tbsp
Oil*
1.33 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 475˚F. Wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear. To the boiling water, add rice, 1 tbsp (2 tbsp) butter and half the ginger-garlic puree, then reduce heat to medium-low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Cut broccoli into bite-sized pieces.
- To an unlined baking sheet, add broccoli, 1/2 tbsp (1 tbsp) oil and 1 tbsp (2 tbsp) water. Season with salt and pepper. Toss to coat.
- Wrap tightly with foil. Roast in the middle of the oven for 6-9 min, until tender-crisp and bright green.
- While broccoli cooks, to a small bowl, add half the soy sauce, half the sweet chilli sauce and remaning ginger-garlic puree. Stir to combine.
- Pat salmon dry with paper towels, then arrange on another foil-lined baking sheet, skin-side down.
- When broccoli is done, remove from oven.
- Turn broiler to high.
- Drizzle 1 tsp (2 tsp) oil over salmon. Season with salt and pepper.
- Spread sweet chili glaze over top.
- Broil in the middle of the oven for 7-9 min, until lightly charred and cooked through.**
- While salmon broils, thinly slice radishes.
- Halve, pit, then peel avocado. Cut into 1/4-inch slices.
- To a large bowl, add cabbage, radishes, vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- In another small bowl, combine mayo and remaining sweet chili sauce.
- Fluff rice with fork. Stir in half the sesame seeds and remaining soy sauce.
- Divide rice between bowls.
- Top with cabbage slaw, broccoli, avocado and salmon.
- Drizzle bang bang sauce and sprinkle remaining sesame seeds over top.
1050
kcal
Calories
60
g
Fat
13
g
Saturated Fat
98
g
Carbohydrate
16
g
Sugar
12
g
Dietary Fiber
38
g
Protein
110
mg
Cholesterol
1430
mg
Sodium
0.4
g
Trans Fat
1650
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
