Teriyaki Salmon Poke Style Bowl

Name: Teriyaki Salmon Poke Style Bowl with Jasmine Rice, Pea Pods and Kiwi Salsa
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 unit(s) Kiwi; 1 unit(s) Red Chilli; 1 unit(s) Spring Onion; 1 unit(s) Lime; 150 grams Jasmine Rice; 80 grams Young Pea Pods; 1 unit(s) Garlic Clove**; 2 unit(s) Salmon Fillets; 50 grams Teriyaki Sauce; 1 tbsp Olive Oil; 300 milliliter(s) Water for the Rice

with Jasmine Rice, Pea Pods and Kiwi Salsa

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Poke, pronounced poh-kay, is one of Hawaii's most well-known dishes. Poke means 'to slice' or 'cut crosswise into pieces', so we've made a delicious salmon version for our Teriyaki Salmon Poke Style Bowl.

Tags:

Pescatarian

•Calorie Smart

•New

•Climate Conscious

Allergens:

Fish

•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.

Total35 minutes

Active 25 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

Young Pea Pods

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

Nutritional information

Energy (kJ)2544 kJ

Energy (kcal)608 kcal

Fat20.8 g

of which saturates3.7 g

Carbohydrate77 g

of which sugars14.6 g

Dietary Fibre3.3 g

Protein29.5 g

Cholesterol80 mg

Salt1.6 g

Potassium0.4 mg

Calcium7 mg

Iron0.3 mg

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

Utensils

•Chopping Board

•Small Bowl

•Knife

•Medium Saucepan

•Medium Bowl

Instructions

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.

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).

Meanwhile, halve the pea pods 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 pea pods 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.

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. TIP: To get crispy skin on the fish, don't move it around when it's cooking 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.