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Salmon and Miso Brown Rice Bowl

with Japanese spinach salad
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
602 kcal
Protein
: 
31.7g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Cereals containing gluten
  • Wheat
  • Soya
  • Sesame
  • Fish
Serving amount

1 pack(s)

Sweetcorn

250 grams

Pre-cooked Brown Rice

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Soy Sauce

(Contains: Cereals containing gluten, Wheat, Soya)

1 sachet(s)

Miso Paste

(Contains: Soya)

120 grams

Baby Spinach

1 unit(s)

Cucumber

10 grams

Sesame Seeds

(Contains: Sesame)

1 sachet(s)

Dried Chilli Flakes

200 grams

Salmon

(Contains: Fish)

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Sugar

Energy (kJ)2520 kJ
Energy (kcal)602 kcal
Fat25.5 g
of which saturates5.2 g
Carbohydrate60.7 g
of which sugars12.9 g
Dietary Fiber4.9 g
Protein31.7 g
Cholesterol80 mg
Salt4.1 g
Potassium126.6 mg
Calcium21.2 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve

Cooking steps

1
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
  • Drain the sweetcorn in a sieve. 
2
  • Mix the cucumber with the chilli flakes (use less if you don't like spice), vinegar and ½ tsp sugar (per 2P) in a bowl.
  • Toss occasionally and season to taste with salt and pepper.
3
  • Place a pan over high heat with a drizzle of oil.
  • Pat the salmon dry with kitchen paper. Season with salt and pepper.
  • Once hot, add the salmon fillets, skin-side down.
  • Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
4
  • Meanwhile, add the spinach to a bowl and pour over boiling water.
  • Allow the spinach to wilt, then drain and squeeze out any excess water from the spinach.
  • Return back to the bowl and mix with the soy sauce, sesame seeds and a pinch of sugar.
  • Mix well, then taste and season with salt and pepper.
5
  • Place a pot over medium high heat with a knob of butter and miso.
  • Once the butter is melted, add the corn and brown rice.
  • Add a splash of water and toss together, allowing to warm through 4-5 mins. 
6
  • Divide miso corn brown rice between bowls.
  • Arrange the spinach salad, marinated cucumber, Japanese spinach salad and salmon on top.
  • Drizzle the sweet chilli sauce over the salmon.
  • Scatter the crispy onion over the top. 
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