Glazed Vietnamese Salmon & Veggie Rice Bowl
with Pickled Carrot Salad & Spring Onion
- Fish
- Wheat
- Gluten
- Soy
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
Succulent Vietnamese-style salmon in a sweet chilli glaze are served over a bed of fluffy rice, accompanied by a tangy pickled carrot salad that adds a refreshing crunch. A sprinkle of fresh spring onion ties it all together, creating a vibrant bowl of bold flavours and contrasting textures.
Ingredients
1 packet
Sweet Chilli Sauce
280 g
Salmon
(Contains: Fish; )
1
Cucumber
1 packet
Mixed Salad Leaves
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Garlic Paste
1 packet
Cauli-Broccoli Rice
1
Spring Onion
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
¼ cup
vinegar (rice wine or white wine)
2 tsp
low sodium soy sauce
(Contains: Soy; May be present: Gluten. )
Nutrition Values
Utensils
Cooking Steps
Using a vegetable peeler, peel carrot into ribbons. Slice cucumber into thin half-moons. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside. • In a second small bowl, combine garlic paste, sweet chilli sauce (see ingredients) and the low sodium soy sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last minute of cook time, sprinkle with sweet soy seasoning (see ingredients) and add sweet chilli glaze, turning salmon to coat. • Transfer to a plate, spooning glaze from the pan over the salmon . Cover and rest for 5 minutes.
TIP: Patting the skin dry helps it crisp up in the pan!
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add cauli & broc rice and cook until softened, 2-4 minutes. Season to taste.
• Reserve some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people), then drain pickled carrot. • In a medium bowl, combine mixed salad leaves, pickled carrot ribbons, cucumber, the reserved pickling liquid and a drizzle of olive oil. Season to taste. • Slice salmon. • Divide cauli & broc rice, Vietnamese salmonand pickled carrot salad between bowls. • Spoon over any remaining juices from the salmon and tear over coriander to serve. Enjoy!
