Chili-Garlic Salmon Rice Bowls
with Ginger-Scallion Sauced Veggies
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.
Ingredients
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)
Nutrition Values
Utensils
Instructions
- 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.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Finely mince green onion.
- Add green onions, ginger-garlic puree, soy sauce, cornstarch and 1/2 cup (1 cup) cold water to a medium bowl. Season with pepper, then whisk to combine.
Check in dev if sesame oil can be added here or added after veg is cooked. Check water ratio.
- Arrange salmon on a parchment-lined baking sheet. Brush salmon with chili-garlic sauce.
- Roast in the middle of the oven until cooked through, 8-12 min.**
- Heat a large non-stick pan medium-high heat.
- When hot, add half the sesame oil, then carrots and edamame. Cook, stirring occasionally, until tender, 5-6 min. Season with pepper.
- Add prepared sauce (from step 2) to the same pan. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Fluff rice with a fork. Stir remaining sesame oil into rice.
- Divide rice between bowls. Top with ginger-scallion sauced veggies.
- Sprinkle crispy shallots over top.