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Dairy Free

Teriyaki Salmon Bowls

with Sesame Cabbage, Bok Choy Tips & Sushi-Style Rice

Cooking time

25 minutes

Servings

2/4

Calories

850 /serving

Take a page out of Japanese cuisine with this bowl: Start with a bed of sticky rice reminiscent of fresh sushi rolls. Then, add sauteed ginger-scallion bok choy and fragrant sesame cabbage. Finally, fillets of pan-seared salmon are done teriyaki-style, coated in a soy sauce and mirin glaze. Sprinkle a few sesame seeds on top for garnish and a bit of flair and there you have it: the perfect bowl for a filling sit-down meal or on-the-go lunch!

We will send you:

  • 2 Salmon fillets
  • 100g Shredded red cabbage
  • 1 Scallion
  • 225g Bok choy tips
  • 20g Ginger
  • 45ml Soy sauce (low sodium)
  • 3g Black & white sesame seeds
  • 15ml Sesame oil
  • 75ml Mirin
  • 157g Calrose rice

  • Contains: Fish, Gluten, Sesame Seeds, Soy, Sulphites, Wheat

    You will need:

    Medium pot
    Large pan
    Oil
    Salt & pepper
    Peeler
    Total Fat
    34 g
    Saturated Fat
    7 g
    Sodium
    1060 mg
    Total Carbs
    94 g
    Sugars
    4 g
    Protein
    39 g
    Fibres
    17 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, combine the rice, 1¾ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 18 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Cook the salmon
    While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the salmon fillets dry with a paper towel; season with S&P. Add the salmon* and cook, 3 to 5 minutes on the first side, until browned. Flip and add soy sauce and ½ the mirin. Cook, spooning the sauce over the salmon, 3 to 5 minutes, until the salmon is cooked through and glazed with the sauce. Transfer the salmon to a plate; reserve the remaining pan sauce in a bowl with 1 tbsp of water, stirring to combine. Wipe out the pan and set aside the fish in a warm spot.
    a picture
    Mise en place
    While the salmon cooks, halve the bok choy. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Peel and mince the ginger.
    a picture
    Cook the bok choy
    In the reserved pan, heat a drizzle of oil on medium. Add the ginger and ½ the white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bok choy and ½ the sesame oil. Cook, 1 to 2 minutes, until the bok choy has wilted; season with S&P to taste. Transfer the bok choy to a bowl and wipe out the pan.
    a picture
    Make the sesame cabbage
    In the same pan, heat the remaining sesame oil on medium. Add the remaining white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cabbage, ½ the remaining mirin and ½ the sesame seeds; season with S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until softened.
    a picture
    Plate your dish
    To the pot of rice, add the green tops of the scallions and remaining mirin; season with S&P to taste. Divide the sushi rice between your bowls. Top with the salmon and vegetables. Garnish with the remaining sesame seeds and pan sauce (thin with water if necessary). Bon appétit!

    *Health Canada recommends cooking fish to a minimum internal temperature of 70°C.