Sesame-Crusted Salmon Poke Bowl

Name: Sesame-Crusted Salmon Poke Bowl with Rice & Ponzu Slaw
Total time: 30 min
Yield: 2
Ingredients: 1 olive oil; water; honey; sesame oil; 1 Basmati Rice; 1 baby leaves; 1 White Turnip; 1 Sesame Seeds; 1 Salmon; 1 Sweet Soy Seasoning; 1 Sriracha; 1 Slaw Mix; 1 Ponzu Sauce; 1 Crispy Shallots

with Rice & Ponzu Slaw

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Finish off the day feeling rejuvenated with a salmon poke bowl. Nourishing for the body and soul, the salmon is seasoned with sweet and soy flavours that pop against the fluffy rice. It’s a breath of fresh air in a bowl.

Tags:

Over 30g protein

Allergens:

Sesamzaad

•Pesce

•Soja

•Wheat

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

Basmati Rice

baby leaves

White Turnip

Sesame Seeds

Salmon

Sweet Soy Seasoning

Sriracha

Slaw Mix

Ponzu Sauce

Crispy Shallots

Not included in your delivery

olive oil

water

honey

sesame oil

Nutrition Values

Energy (kJ)3308 kJ

Calories791 kcal

Fat36.9 g

of which saturates7.1 g

Carbohydrate81.6 g

of which sugars13.4 g

Dietary Fibre5.3 g

Protein38.3 g

Sodium916 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 medium 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, 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!