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Teriyaki Salmon Poke Style Bowl

Teriyaki Salmon Poke Style Bowl

with Jasmine Rice, Mangetout and Lime Chilli Kiwi Salsa

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Tags:Under 600 calories
Allergens:FishSoya

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Kiwi

1 unit(s)

Red Chilli

1 unit(s)

Spring Onion

1 unit(s)

Lime

150 grams

Jasmine Rice

80 grams

Mangetout

1 unit(s)

Garlic Clove

2 unit(s)

Salmon Fillet

(ContainsFish)

50 grams

Teriyaki Sauce

(ContainsSoya)

Not included in your delivery

1 tbsp

Olive Oil

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2376 kJ
Energy (kcal)568 kcal
Fat16.0 g
of which saturates3.0 g
Carbohydrate82 g
of which sugars18.0 g
Protein31 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Zester
Bowl
Spoon
Saucepan
Measuring Cups
Lid
Frying Pan
Garlic Press
Fork
Instructionsarrow up iconarrow up icon
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1

Peel the kiwi, halve lengthways and then chop into 1cm chunks. Halve the chilli lengthways, deseed then finely chop. Trim and thinly slice the spring onion. Zest and halve the lime. Pop the kiwi, chilli and spring onion into a bowl and squeeze in the lime juice and olive oil (see ingredients for amount). Season with salt and pepper, mix together then set aside.

2

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Halve the mangetout lengthways down the middle, peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the mangetout and stir-fry until tender, 2-3 mins. Stir in the garlic and cook for 1 minute, then pop the mangetout into a bowl and cover with foil to keep warm.

4

Return the pan to a medium-high heat and add 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 cooked, carefully peel the skin off the salmon and discard. IMPORTANT: Wash your hands after handling raw fish. The salmon is cooked when it is opaque in the middle.

5

Remove the pan from the heat and use a fork to pull apart the salmon into large flakes. Add the teriyaki sauce to the pan and gently toss to combine and coat the salmon in the sauce.

6

Fluff up the rice with a fork and stir through the lime zest. Serve the rice in bowls with the salmon on top in one third, then the kiwi salsa (including the juices) in another third and the garlicky mangetout on the other third. Enjoy!