Ginger Scallion Salmon
with Ginger-Scallion Sauced Veggies
Succulent salmon gets seasoned with chili-garlic sauce, baked to perfection and paired with ginger-scallion sauced veggies.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient Saumon)
¾ tasse(s)
Riz au jasmin
1 pièce(s)
Carotte
56 g
Edamames
(Contient Soya)
28 g
Échalotes frites
(Contient Blé)
1 pièce(s)
Oignon vert
2 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
2 cs
Purée de gingembre et d’ail
(Contient Soya Peut contenir Lait, Soya, Sulfites)
1 cs
Sauce aux piments et à l’ail
(Peut contenir Poisson, Lait, Sésame, Blé, Soya, Sulfites, Crustacés, Moutarde, Oeuf)
1 cs
Huile de sésame
(Contient Sésame)
1 cs
Fécule de maïs
(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)
Informations nutritionnelles
Ustensiles
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.