Sriracha Teriyaki Salmon Bowls
with Edamame and Pickled Radishes
The quantities provided above are averages only.
Ingredients
200 grams
Salmon
(Contains: Fish)
150 grams
Jasmine Rice
1 sachet(s)
Teriyaki Sauce
(Contains: Cereals containing gluten, Soya, Wheat May be present: Soya)
1 sachet(s)
Sriracha
80 grams
Edamame Beans
(Contains: Soya)
125 grams
Radish
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Garlic
10 grams
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Carrot
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
1 tsp
Sugar
to taste
Water
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Peel and grate the garlic (or use a garlic press).
Trim the carrot, then slice into ½ cm thick rounds (no need to peel).
Trim and thinly slice the radish.
Pop the radish into a small bowl along with the apple cider vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P). Mix together and set aside, keep stirring frequently adn set aside for later.
Place a large pan over high heat with a drizzle of oil. Add the carrot and fry until tender, 5-6 mins. Add the edamane beans and garlic with a splash of water. cover with a lid and cook for a further 3-4mins. Season with salt and pepper. Remove from heat and set to the side.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
When the salmon has 2-3 mins left return the veggies to medium-high heat and add the sriracha warming through for 2-3mins.
Divide rice between bowls. Top with edamame-carrot mixture, pickled radishes and salmon.Spoon teriyaki sauce over salmon, then sprinkle sesame seeds over top.
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