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Sweet Chilli Salmon Fillet Rice Bowl
Sweet Chilli Salmon Fillet Rice Bowl

Sweet Chilli Salmon Fillet Rice Bowl

Serves 2 | with Soy Glazed Pak Choi, Smacked Cucumber and Quick Rice

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Our range of Light Bites recipes are wholesome and packed full of flavour. Enjoy this Sweet Chilli Salmon Fillet Rice Bowl for a lunch which is both light and delicious.

Allergens:
Fish
•Cereals containing gluten
•Soya

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.

Total15 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Salmon Fillets

(Contains: Fish)

48 grams

Sweet Chilli Sauce

3 unit(s)

Mini Cucumber

15 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1 unit(s)

Pak Choi

1 pouch(es)

Steamed Basmati Rice

Not included in your delivery

2 tbsp

Honey

Nutritional information

Energy (kJ)2241 kJ
Energy (kcal)536 kcal
Fat19.6 g
of which saturates3.7 g
Carbohydrate62.9 g
of which sugars25.3 g
Dietary Fibre3.3 g
Protein27.6 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Rolling Pin

Instructions

Cook the Salmon
1

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

b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle over half the sweet chilli sauce, then season with salt and pepper.

c) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Make the Smacked Cucumber Salad
2

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

b) In a medium bowl, combine the cucumber, rice vinegar, sambal paste and half the soy sauce. Season with salt and pepper, then set aside to pickle.

c) Trim the pak choi, then thinly slice widthways.

Fry the Pak Choi and Assemble
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat. Add the pak choi, honey (see pantry for amount) and the remaining soy sauce, then stir-fry until just soft, 3-4 mins.

b) Meanwhile, cook the rice according to pack instructions.

c) Once the salmon is cooked, divide the rice between 2 serving bowls and top with the soy pak choi, smacked cucumber and salmon fillet in sections.

d) Drizzle the remaining sweet chilli sauce over the salmon fillet to finish.

Enjoy!

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