Sweet Chilli Salmon Fillet Rice Bowl
Serves 2 | with Soy Glazed Pak Choi, Smacked Cucumber and Quick Rice
This speedy and scrumptious rice bowl with sweet chilli glazed salmon and quick rice is so easy to whip up and ensures lunch is extra special.
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.
Ingredients
2 unit(s)
Salmon Fillets
(Contains Fish)
48 grams
Sweet Chilli Sauce
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 unit(s)
Pak Choi
1 pouch(es)
Sushi Rice
Not included in your delivery
2 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle over half the sweet chilli sauce, then season with salt and pepper.
c) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) While the salmon bakes, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
b) In a medium bowl, combine the cucumber, rice vinegar, sambal and half the soy sauce (see pantry for amount). Season with salt and pepper, then set aside to pickle.
c) Trim the pak choi, then thinly slice widthways.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Add the pak choi, honey (see pantry for amount) and the remaining soy sauce, then stir-fry until just soft, 3-4 mins.
b) Meanwhile, cook the rice according to pack instructions.
c) Once the salmon is cooked, divide the rice between 2 serving bowls and top with the soy pak choi, smacked cucumber and salmon fillet in sections.
d) Drizzle the remaining sweet chilli sauce over the salmon fillet to finish.
Enjoy!
