The quantities provided above are averages only.
1 unit(s)
Chilli
1 unit(s)
Scallion
150 grams
Jasmine Rice
40 grams
Salad Leaves
200 grams
Salmon
(Contains: Fish)
1 sachet(s)
Teriyaki Sauce
(Contains: Soya, Wheat)
1 unit(s)
Kiwi
80 grams
Edamame Beans
(Contains: Soya)
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
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).
Meanwhile, peel the kiwi, halve lengthways and then chop into 1cm chunks.
Halve the chilli lengthways, deseed, then finely chop. Trim and thinly slice the scallion. Zest and halve the lime.
In a small bowl, combine the kiwi, scallion, chilli (add less if you'd prefer things milder). Squeeze in the lime juice and mix in a drizzle of oil.
Season with salt and pepper, mix together, then set your salsa aside.
Just before serving toss the edamame beans and salad leaves with honey mustard dressing. Season to taste with salt and pepper.
Place a pan on medium-high heat with a drizzle of oil.
Season the salmon with salt and pepper, then lay it in the pan skin-side down. Fry for 4-5 mins, then turn and cook for 4-5 mins on the other side.
Once the salmon is cooked, gently peel off and discard the skin. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Remove the pan from the heat. Using a fork, flake the fish into bite-sized pieces.
Add the teriyaki sauce to the pan and gently toss to combine and coat the salmon in the sauce.
Fluff up the rice with a fork and stir through the lime zest.
Serve the rice in bowls with the teriyaki salmon, kiwi salsa (including the juices) and edamame salad in separate sections.