with Edamame and Miso-Butter Corn
This teppanyaki-inspired salmon dinner is full of flavour and grill marks, and is perfect for the whole family. Ingredients: Corn • Salmon fillet • Jasmine rice • Edamame (soy) • Teriyaki sauce (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) (soy, sesame, sulphites, wheat) • Honey • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • 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) • Green onion.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Jasmine Rice
0.75 cup
Edamame
56 g
Teriyaki Sauce
2 tbsp
Honey
1 unit(s)
Soy Sauce
0.5 tbsp
Corn on the Cob
2 unit(s)
Miso Broth Concentrate
1 unit(s)
Green Onion
2 unit(s)
Oil*
0.5 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
Butter*
1 tbsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). 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 until water runs clear.
- To the boiling water, stir in rice and edamame, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a small pot, add half the teriyaki sauce (use all for 4 servings), honey and soy sauce. Bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer for 2-4 min, until slightly thickened. Remove from heat.
- Meanwhile, thinly slice green onions.
- Husk corn. To a large baking sheet, add corn and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- To a small microwaveable bowl, add 1 tbsp (2 tbsp) butter. Melt for 30 sec-1 min in the microwave.
- Add miso. Stir to combine, then set aside.
- Pat salmon dry with paper towels. Season with salt and pepper.
- To one side of the grill, add corn. Close lid and grill 10-12 min, turning occasionally, until tender and grill marks form.
- Add salmon to the grill, skin-side down. Close lid and grill 7-9 min, until salmon is cooked through.**
- Transfer corn and salmon back to the baking sheet.
- Dollop miso butter over corn. Cover to keep warm.
- Fluff rice with a fork, then stir in half the green onions.
- Using a fork, gently remove and discard salmon skin, if you like.
- Divide rice and corn between plates, drizzling any miso butter over top.
- Top rice with salmon.
- Top salmon with teriyaki sauce.
- Sprinkle corn with remaining green onions.
780
kcal
Calories
28
g
Fat
8
g
Saturated Fat
99
g
Carbohydrate
18
g
Sugar
4
g
Dietary Fiber
37
g
Protein
75
mg
Cholesterol
790
mg
Sodium
0.3
g
Trans Fat
1000
mg
Potassium
100
mg
Calcium
4
mg
Iron
