Sesame Salmon & Ponzu Slaw Bowl
with Crispy Shallots & Japanese Mayo
- Fish
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Fish
- Eggs
- May contain traces of allergens
- Almond
- Milk
- Sesame
- Sulphites
- Soy
A sesame salmon slaw bowl, we say yes please! This Japanese-inspired dish is a flavour sensation, with sweet-soy salmon, crunchy slaw, steamy rice and sesame seeds sprinkled over. Dig in!
Ingredients
280 g
Salmon
(Contains: Fish; )
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
Microwavable Basmati Rice
1 packet
Ponzu Sauce
(Contains: Wheat, Gluten, Soy; May be present: Fish, Eggs, Almond, Milk, Sesame, Sulphites)
1
Cucumber
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Radish
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1 packet
Crispy Shallots
Nutrition Values
Utensils
Cooking Steps
• Pat salmon dry with paper towel. • Heat a large frying pan over medium-high heat. • When pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the last minute, add sweet soy seasoning, gently turning fish to coat.
• Meanwhile, thinly slice radish. Thinly slice cucumber into half-moons.
• Microwave basmati rice until steaming, 2-3 minutes. • In a medium bowl, combine shredded cabbage mix, radish and ponzu sauce. Season to taste. • In a small bowl, combine Japanese dressing and garlic aioli.
• Divide microwave rice between bowls. Top with sweet-soy salmon and ponzu slaw. • Drizzle over Japanese aioli. Garnish with crispy shallots to serve. Enjoy!
