Succulent salmon gets seasoned with chili-garlic sauce, baked to perfection and paired with ginger-scallion sauced veggies.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Jasmine Rice
1 unit(s)
Carrot
56 g
Edamame
(Contains Soy)
28 g
Crispy Shallots
(Contains Wheat)
1 unit(s)
Green Onion
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 tbsp
Ginger-Garlic Puree
(Contains Soy May contain Milk, Soy, Sulphites)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1 tbsp
Sesame Oil
(Contains Sesame)
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
Check in dev if sesame oil can be added here or added after veg is cooked. Check water ratio.