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Teriyaki Salmon Poke Style Bowl

Teriyaki Salmon Poke Style Bowl

with rice, edamame salad & kiwi salsa

Tags:
Family Friendly
•Quick
Allergens:
Pesce
•Gluten
•Soja
•Hvede
•Senf

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Chilli

1 unit(s)

Scallion

150 grams

Jasmine Rice

40 grams

Salad Leaves

200 grams

Salmon

1 sachet(s)

Teriyaki Sauce

1 unit(s)

Kiwi

80 grams

Edamame Beans

1 sachet(s)

Honey Mustard Dressing

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2794 kJ
Energy (kcal)668 kcal
Fat25.4 g
of which saturates4.1 g
Carbohydrate77.9 g
of which sugars14.2 g
Dietary Fiber3.3 g
Protein33.5 g
Cholesterol80 mg
Salt3.4 g
Potassium137.3 mg
Calcium20.7 mg
Iron0.6 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester
•Grater
•Pot with Lid

Cooking Steps

1

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).

2

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.

3

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.

4

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.