Teriyaki Salmon Poke Style Bowl
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Teriyaki Salmon Poke Style Bowl

Teriyaki Salmon Poke Style Bowl

with Jasmine Rice, Sugar Snaps and Kiwi Salsa

Tags:
Under 650 calories
Allergens:
Fish
Soya

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Kiwi

1 unit(s)

Red Chilli

1 unit(s)

Spring Onion

1 unit(s)

Lime

150 grams

Jasmine Rice

80 grams

Sugar Snap Peas

1 unit(s)

Garlic Clove

2 unit(s)

Salmon Fillets

(Contains Fish)

50 grams

Teriyaki Sauce

(Contains Soya)

Not included in your delivery

1 tbsp

Olive Oil

300 milliliter(s)

Water for the Rice

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Nutritional information

Energy (kJ)2606 kJ
Energy (kcal)623 kcal
Fat20.8 g
of which saturates3.7 g
Carbohydrate82.1 g
of which sugars15 g
Protein29.6 g
Salt1.58 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Peel the kiwi, halve lengthways and then chop into 1cm chunks.

Halve the red chilli lengthways, deseed, then finely chop. Trim and thinly slice the spring onion. Zest and halve the lime.

In a small bowl, combine the kiwi, spring onion, chilli (add less if you'd prefer things milder). Squeeze in the lime juice and mix in the olive oil for the salsa (see pantry for amount).

Season with salt and pepper, mix together, then set your salsa aside.

2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid.

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

Meanwhile, halve the sugar snaps 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 sugar snap peas and stir-fry until tender, 2-3 mins.

Stir in the garlic and cook for 1 min more, then transfer to a medium bowl and cover with foil to keep warm.

4

Return the (now empty) frying pan to 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.

5

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.

6

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 sugar snaps in separate sections.

Enjoy!