avec edamames et maïs au beurre au miso
Ingrédients : Maïs • Filet de saumon • Riz au jasmin • Edamames (soya) • Sauce teriyaki (eau, sucres (glucose-fructose, sucre, mélasse épuisée), pâte de tomates, protéines de soya hydrolysées, sauce soya (eau, blé, fèves de soya, sel, benzoate de sodium), huile de soya, vinaigre blanc, fécule de maïs modifiée, sel, vinaigre de vin rouge, colorant caramel (sulfites), huile de sésame, extrait de tamarin, arôme naturel, épice, gomme xanthane, poudre d'ail, acide citrique, benzoate de sodium) (soya, sésame, sulfites, blé) • Miel • Concentré de bouillon de miso (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) (soya) • Sauce soya (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) (soya, sulfites, blé) • Oignon vert.
Allergens
Utensils
Tags
Filets de saumon, avec la peau
250 g
Riz au jasmin
0.75 cup
Edamames
56 g
Sauce teriyaki
2 tbsp
Miel
1 unit(s)
Sauce soya
0.5 tbsp
Épi de maïs
2 unit(s)
Concentré de bouillon de miso
1 unit(s)
Green Onion
2 unit(s)
Huile*
0.5 tbsp
Sel*
0.125 tsp
Poivre*
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
