Sesame Salmon & Ponzu Slaw Bowl
with Pickled Cucumber & Japanese Mayo- Sesame
- Fish
- Soy
- Gluten(Wheat)
- Eggs
- Eggs
- Milk
- Gluten
- Fish
- Sesame
- Sulphites
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Walnut
- Traces of Pine Nut
- Fish
- Wheat
- 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
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1
radish
½
cucumber
1 packet
salmon
(Contains: Fish; )
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
microwavable brown rice
1 packet
Shredded Cabbage Mix
1 packet
ponzu sauce
(Contains: Soy; May be present: Eggs, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut)
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat); May be present: Eggs, Fish)
1 packet
mayonnaise
(Contains: Eggs; May be present: Sesame, Almond, Cashew, Fish, Wheat, Soy)
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Heat a large frying pan over medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Meanwhile, thinly slice radish. Thinly slice cucumber into half-moons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add just enough water to cover cucumber. Set aside.
• Pat salmon dry with a paper towel. In a second medium bowl, combine salmon, sweet soy seasoning, a pinch of salt and a drizzle of olive oil. • Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 3-5 minutes each side (depending on thickness).
• Meanwhile, microwave basmati rice until steaming, 2-3 minutes. • In a third medium bowl, combine shredded cabbage mix, radish and ponzu sauce. Season to taste. • In a small bowl, combine Japanese dressing and mayonnaise.
• Drain pickled cucumber. • Divide microwave rice between bowls. Top with sweet-soy salmon, ponzu slaw and pickled cucumber. • Drizzle over Japanese mayo. Garnish with toasted sesame seeds to serve. Enjoy!
