Sticky Salmon and Teriyaki Chicken Izakaya Style Feast

Name: Sticky Salmon and Teriyaki Chicken Izakaya Style Feast with Sweet Chilli, Gyozas, Cucumber-Avocado Salad and Rice
Total time: 50 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 unit(s) Garlic Clove**; 1 unit(s) Avocado; 1 unit(s) Cucumber; 15 milliliter(s) Rice Vinegar; 30 milliliter(s) Soy Sauce; 2 unit(s) British Chicken Breasts; 10 unit(s) Vegetable Gyozas; 15 grams Ginger Puree; 15 grams Honey; 10 grams Roasted White Sesame Seeds; 64 grams Mayonnaise; 300 grams Salmon Fillets; 50 grams Teriyaki Sauce; 1 pouch(es) Steamed Basmati Rice; 48 grams Sweet Chilli Sauce; 1 tsp Sugar for the Pickle; 1 tbsp Water for the Sauce

with Sweet Chilli, Gyozas, Cucumber-Avocado Salad and Rice

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Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Sticky Salmon and Teriyaki Chicken Izakaya Style Feast ones for the eyes as well as the senses.

Tags:

High Protein

•Customer Favourite

Allergens:

Cereals containing gluten

•Soya

•Sulphites

•Sesame

•Egg

•Mustard

•Fish

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes

Active 45 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Garlic Clove**

1 unit(s)

Avocado

1 unit(s)

Cucumber

(May contain traces of: Celery)

15 milliliter(s)

Rice Vinegar

30 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

2 unit(s)

British Chicken Breasts

10 unit(s)

Vegetable Gyozas

(Contains: Cereals containing gluten, Soya, Sulphites May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame)

15 grams

Ginger Puree

15 grams

Honey

10 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Peanut, Nuts)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

300 grams

Salmon Fillets

(Contains: Fish)

50 grams

Teriyaki Sauce

(Contains: Soya)

1 pouch(es)

Steamed Basmati Rice

48 grams

Sweet Chilli Sauce

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Water for the Sauce

Nutritional information

Energy (kJ)5317 kJ

Energy (kcal)1271 kcal

Fat61.8 g

of which saturates10.7 g

Carbohydrate95.5 g

of which sugars33.4 g

Dietary Fibre8.7 g

Protein80.5 g

Salt6.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Rolling Pin

•Garlic Press

•Medium Bowl

•Baking Tray

•Large Frying Pan

•Small Bowl

•Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press). Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

Trim the cucumber, then pop it onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Add the cucumber and avocado to a medium bowl with the rice vinegar, sugar for the pickle (see pantry for amount) and half the soy sauce. Season with salt and pepper. Set aside to macerate in the dressing.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Meawhile, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat. Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.

Once browned, lay the chicken onto another large baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In a small bowl, combine the garlic, ginger puree, honey, half the sesame seeds, remaining soy sauce and the water for the sauce (see pantry for amount). Set your ginger soy glaze aside.

In another medium bowl, combine the mayo and remaining sesame seeds. Set your sesame mayo aside.

Pat the salmon dry with kitchen paper, then season with salt and pepper.

Wipe out the (now empty) frying pan to high heat with a drizzle of oil.

Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Once cooked, add the ginger soy glaze to the pan. Turn to coat the salmon and cook until sticky, 1 min. Remove from the heat.

When everything's ready, add the teriyaki sauce to the chicken and turn to coat. Cook the rice according to pack instructions. Drizzle half the sweet chilli sauce over the gyozas and gently toss to coat.

Serve your teriyaki chicken and sticky salmon on plates, spooning over any remaining sauce from the tray and pan.

Transfer your gyozas, cucumber-avocado salad and rice to appropriately sized bowls and plates.

Serve the sesame mayo and remaining sweet chilli in two small bowls alongside for dipping.

Share and tuck in.

Enjoy!