Double Sesame-Crusted Salmon Poke Bowl

Name: Double Sesame-Crusted Salmon Poke Bowl with Rice & Ponzu Slaw
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 sachet Sesame Seeds; 560 g Salmon; 1 packet Sriracha; 1 packet baby leaves; 1 packet Slaw Mix; 1 packet Basmati Rice; 1 packet Ponzu Sauce; 1 White Turnip; 1 packet Sweet Soy Seasoning

with Rice & Ponzu Slaw

Get up to $175 off

Tags:

Dietitian Approved

Allergens:

Sesame

•Fish

•Soy

•Wheat

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

560 g

Salmon

(Contains: Fish; )

1 packet

Sriracha

(May be present: Soy, Almond, Sesame, Eggs, Milk, Fish, Wheat, Gluten. )

1 packet

baby leaves

1 packet

Slaw Mix

1 packet

Basmati Rice

1 packet

Ponzu Sauce

(Contains: Soy; May be present: Almond, Sesame, Eggs, Milk, Fish, Wheat, Gluten, Sulphites. )

White Turnip

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Nutrition Values

Calories1030 kcal

Energy (kJ)4320 kJ

Fat50.4 g

of which saturates10.2 g

Carbohydrate80.8 g

of which sugars13.6 g

Dietary Fibre2.6 g

Protein65.9 g

Cholesterol2.2 mg

Sodium1210 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.

Cooking Steps

• To a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, roughly chop baby spinach leaves. Thinly slice white turnip. • Spread sesame seeds over a plate. Pat salmon dry with a paper towel. • In a large bowl, combine salmon, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. Press salmon, skin-side down, into sesame seeds to coat.

• When the rice has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon in batches, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. • Meanwhile, combine sriracha, the honey and a splash of water in a small bowl. Season with salt and pepper, then set aside.

• Meanwhile, combine baby spinach, slaw mix, turnip, ponzu sauce and a drizzle of sesame oil and vinegar in a large bowl. Season to taste. • Divide basmati rice between bowls. Top with sesame salmon and spinach slaw. Drizzle over honey sriracha sauce. • Garnish with crispy shallots to serve. Enjoy!