Cal Smart Fiery Salmon
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Cal Smart Fiery Salmon

Cal Smart Fiery Salmon

with Asian-Style Coleslaw and Cilantro Rice

For a calorie-smart meal with sass, look no further! Succulent salmon is topped with a fiery ginger sauce, then served with crunchy red cabbage and edamame slaw for the perfect spicy, savoury bite.

Tags:
Spicy
Calorie Smart
Quick
Allergens:
Salmon
Soy
Peanuts
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

¾ cup

Jasmine Rice

56 g

Edamame

(Contains Soy)

56 g

Red Cabbage, shredded

7 g

Cilantro

28 g

Peanuts, chopped

(Contains Peanuts)

2 tbsp

Ginger-Garlic Puree

(Contains Soy, Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

1 tsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories710 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber3 g
Protein38 g
Cholesterol80 mg
Sodium1220 mg
Trans Fat0 g
Potassium850 mg
Calcium150 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan
Paper Towel

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, roughly chop cilantro. Add cabbage to a medium bowl and season with salt. Using your hands, massage cabbage until slightly tender, 1 min.Combine chili-garlic sauce, soy sauce, 1 1/2 tbsp (3 tbsp) ginger sauce and 3 tbsp (6 tbsp) water in a small bowl.

Cook edamame
3

Meanwhile, heat a large non-stick pan over medium-high heat.When the pan is hot, add edamame and 1 tbsp (2 tbsp) water to the dry pan. Cook, stirring occasionally, until water is absorbed and edamame are lightly charred, 5-6 min. Season with salt and pepper.Remove from heat.Transfer edamame to the medium bowl with red cabbage.

Make coleslaw
4

Add vinegar, 1/2 tbsp (1 tbsp) ginger sauce and half the cilantro to the bowl with red cabbage and edamame. Toss to combine.

Cook salmon
5

Pat salmon dry with paper towels, then season with salt and pepper.Reheat the same pan (from step 3) over medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until skin is crispy, 5-6 min. Flip and cook until salmon is cooked through, 3-4 min.** Transfer to a plate.Add prepared sauce (from step 2) to the same pan. Cook, stirring occasionally, until sauce thickens slightly, 1 min.Remove from heat.

Finish and serve
6

Fluff rice with a fork, then stir in remaining cilantro.Divide rice between plates. Top with salmon. Spoon sauce over top.Sprinkle peanuts over top.Serve coleslaw alongside.