[HandsFree Traybakes] NZ Sticky Teriyaki Salmon & Broccoli Rice Bake
with Spring Onion & Sesame Seeds
Allergens:- Sesame•
- Soy•
- Fish•
- Gluten•
- Soy•
- Wheat•
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 sachet
Chicken-Style Stock Powder
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy)
280 g
Salmon
(Contains: Fish)
1 packet
Baby Spinach Leaves
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Gluten, Soy, Wheat)
Not included in your delivery
1 drizzle
sesame oil
(Contains: Sesame)
Calories533 kcal
Energy (kJ)2230 kJ
Fat31.3 g
of which saturates5.5 g
Carbohydrate35.3 g
of which sugars10.4 g
Dietary Fibre5.3 g
Protein36.5 g
Cholesterol1.1 mg
Sodium1130 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.
- Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
- In a large baking dish, add jasmine rice, chicken-style stock powder and half of the teriyaki sauce.
- Pour the boiling water over rice, cover tightly with foil and bake until cooked through, 35-40 minutes.
- Meanwhile, thinly slice spring onion.
- When the rice has 10 minutes remaining, place broccoli florets on one side of a lined oven tray. Drizzle with the sesame oil, season with salt and toss to coat.
- Place salmon on the other side of oven tray, drizzle with the sesame oil and remaining teriyaki sauce.
- Bake until salmon is just cooked through and broccoli is golden, 8-10 minutes.
TIP: If your baking dish is crowded, divide between two dishes.
- Remove baking dish from oven and stir through cooked broccoli and baby leaves until wilted.
- Divide broccoli rice bake between bowls and top with teriyaki salmon.
- Garnish with spring onion and mixed sesame seeds to serve. Enjoy!