Teriyaki Salmon Rice Bowls
with Edamame Salad, Pickled Cucumber & Spicy Soy Mayo
Do some bowls leave you feeling ho-hum? Prepare yourself for oh-yum! Rich, flaky salmon gets a triple teriyaki treatment thanks to a hoisin-soy marinade, followed by a sweet soy glaze roast, and a final drizzle of spicy soy mayo. Salmon is served over a bed of jasmine rice, along with some fresh sides: a fresh edamame and carrots salad, plus tangy pickled cukes. With a sprinkle of sesame seeds, this dish will have ya saying goodbye to boring bowls!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains Fish)
½ cup
Jasmine Rice
1 thumb
Ginger
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Horseradish Paste
(Contains Soy)
5 teaspoon
Rice Wine Vinegar
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
4 ounce
Edamame
(Contains Soy)
4 ounce
Shredded Carrots
1 tablespoon
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Reserve 1 tsp soy sauce (2 tsp for 4 servings) in a small bowl. • Pat salmon* dry with paper towels and place in a zip-close bag; add hoisin sauce, garlic powder, and remaining soy sauce; seal to close. Shake until salmon is evenly coated. Set aside to marinate for 10 minutes.
• Meanwhile, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt in a small pot. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered until ready to serve.
• While rice cooks, trim and halve cucumber lengthwise. Place under a plate; press down until cucumber halves break open. Cut crosswise into 1-inch pieces. Peel and grate ginger until you have ½ tsp (1 tsp for 4 servings). • To bowl with reserved soy sauce, add mayonnaise and as much horseradish as you like; stir to combine.
• In a second small, microwave-safe bowl, combine cucumber, 1 TBSP vinegar, 1 tsp water, ½ tsp sugar, a big pinch of salt, and pepper. (For 4 servings, use 2 TBSP vinegar, 2 tsp water, and 1 tsp sugar.) Microwave for 30 seconds. Set aside to pickle, tossing occasionally.
• Line a baking sheet with foil and lightly oil. • Once salmon has marinated 10 minutes, place salmon on prepared sheet and brush with any excess marinade. • Roast on top rack until salmon is almost cooked through, 8 minutes. Remove sheet from oven and brush salmon with half the sweet soy glaze (all for 4 servings). Return to oven; roast until glaze is tacky and salmon is cooked through, 2-4 minutes more.
• While salmon roasts, in a medium bowl, combine sesame dressing, ginger, and ½ tsp vinegar (1 tsp for 4 servings). Stir in edamame and carrots until coated.
• Fluff rice with a fork; stir in ½ tsp sugar (1 tsp sugar for 4 servings) and remaining vinegar to taste. Season with salt to taste. • Divide rice between bowls. Top with salmon, edamame salad, and pickled cucumber in separate sections. Sprinkle bowls with sesame seeds and drizzle with spicy soy mayo. Serve.
Salmon is fully cooked when internal temperature reaches 145°.
