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Soy and Chilli Salmon

Soy and Chilli Salmon

with avo and pineapple rice 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
: 
754 kcal
Protein
: 
32.1g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Fish
Serving amount

150 grams

Jasmine Rice

1 unit(s)

Chilli

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Lime

1 unit(s)

Avocado

62.5 grams

Scallion

200 grams

Salmon

(Contains: Fish)

1 pack(s)

Pineapple Chunks

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3155 kJ
Energy (kcal)754 kcal
Fat36.6 g
of which saturates3.9 g
Carbohydrate83.4 g
of which sugars15.8 g
Dietary Fiber4.7 g
Protein32.1 g
Cholesterol80 mg
Salt1.3 g
Trans Fat3.1 g
Potassium698.4 mg
Calcium42 mg
Iron1.6 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

Boil the Rice
1
  • Rinse the rice to remove excess starch.
  • Boil a large pot of salted water for the rice.
  • Add the rice and cook for 12-15 mins.
  • Drain in a sieve, rinsing with cold water to cool. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Fish
2
  • Place a pan over medium-high heat with a drizzle of oil.
  • Pat the salmon dry with kitchen paper. 
  • 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.
  • Once cooked, remove from the heat and add the soy sauce and sweet chilli sauce and coat well.
Prep the Rest
3
  • Meanwhile, trim and thinly slice half the scallion (per 2P). 
  • Quarter the lime. 
  • Halve, deseed and finely chop the chilli.
  • Halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
Assemble and Serve
4
  • Toss the avocado, pineapple and scallion through the cooled rice. Season to taste with salt and pepper.
  • Serve the fish on top and sprinkle over the chopped chilli (use less if you don't like spice).
  • Serve any remaining lime wedges on the side. 
Meal right image

Explore Similar Recipes

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