Teriyaki Salmon Bowls over Sushi-Style Rice
Sesame Carrots & Baby Bok Choy
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
Take a page out of Japanese cuisine with this bowl, which starts with a warm bed of ginger-kissed jasmine rice. Top it with sautéed ginger-scallion baby bok choy and tender roasted carrots. Finally, sear up fillets of salmon and season them teriyaki-style, in a sweet and savoury glaze. Sprinkle on a few sesame seeds for flair, and there you have it: the perfect sit-down meal or on-the-go lunch.
We will send you:
- 2 Salmon fillets
- 300g Carrots
- 1 Scallion
- 225g Baby bok choy
- 20g Ginger
- 30ml Teriyaki glaze
- 3g Black & white sesame seeds
- 15ml Toasted sesame oil
- 157g Jasmine rice
Contains: Salmon, Sesame seeds, Soy, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper
Peeler
Sheet pan
Parchment paper
Total Fat
34 g
Saturated Fat
7 g
Sodium
580 mg
Total Carb
86 g
Sugars
12 g
Protein
38 g
Fibre
8 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Peel and halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season generously with S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 15 to 18 minutes, until tender when pierced with a fork. Drizzle with ⅓ of the toasted sesame oil and set aside in a warm spot.
Cook the rice
While the carrots roast, peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium high. Add ½ the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been 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.
Cook the salmon
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the salmon dry with a paper towel; season with S&P. Add the salmon* and cook, 2 to 3 minutes per side, until browned and cooked through. In a small bowl, combine the teriyaki glaze and 2 tbsp water (double for 4 portions). Add the teriyaki mixture to the pan and cook, spooning the sauce over the salmon, 1 to 2 minutes, until glazed. Transfer the salmon to a plate and the pan sauce to a bowl. Wipe out the pan and set the salmon aside in a warm spot. Reserve the pan.
Mise en place
While the salmon cooks, halve the baby bok choy lengthwise (quarter if large). Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
Cook the baby bok choy
In the reserved pan, heat a drizzle of oil on medium. Add the white bottoms of the scallion and remaining ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the baby bok choy and ½ the remaining toasted sesame oil. Cook, 2 to 3 minutes, until wilted; season with S&P to taste.
Plate your dish
To the pot of rice, add ½ the sesame seeds, ½ the green tops of the scallion and the remaining toasted sesame oil; season with S&P to taste. Toss well. Divide the finished rice between your bowls. Top with the salmon and vegetables. Garnish with the remaining sesame seeds, the pan sauce and as many of the remaining green tops of the scallion as you’d like. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
