avec salade de chou et riz au gingembre et au sésame
Ingrédients: Brocoli • Filets de saumon • Avocat • Riz au jasmin • Chou rouge • Vinaigre de riz (vinaigre de riz, sucre, sel) • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Radis • Graines de sésame noir.
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Tags
Filets de saumon, avec la peau
250 g
Riz au jasmin
0.75 cup
Chou rouge, émincé
113 g
Brocoli
227 g
Avocat
1 unit(s)
Radis
3 unit(s)
Vinaigre de riz assaisonné
2 tbsp
Sauce au chili doux
2 tbsp
Sauce soya
1 tbsp
Mayonnaise
2 tbsp
Graines de sésame noir
7 g
Purée de gingembre et d’ail
2 tbsp
Butter*
1 tbsp
Huile*
1.33 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the oven to 475°F.
- 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.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, 1 tbsp (2 tbsp) butter and half the ginger-garlic puree, 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.
- 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 a 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. (NOTE: This is your bang bang 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
