Teriyaki Salmon with Pickled Slaw, Pak Choi & Jasmine Rice + $4 upcharge

fresh ingredients

IN THE KIT

  • 12 oz
    wild salmon
  • 8 oz
    house teriyaki sauce blend
  • 3 oz
    pak choi
  • 1 oz
    ginger/onion/garlic blend
  • 3 oz
    red cabbage
  • 3 oz
    carrot
  • 3 oz
    cucumber
  • 6 oz
    jasmine rice
  • 2 oz
    pickle blend
  • 1 oz
    sesame seeds

Not Included

Olive oil 

Salt & pepper 

 

Kitchen Items Needed

Small saucepan with lid

Box grater

Small frypan

12 oz water for every 2 portions

Large bowl 

Plate

cook along

INSTRUCTIONS

Prep

Halve the cucumber lengthwise, then scrape out the seeds using a teaspoon. Thinly slice the cucumber.

Shred carrot;

Core & thinly slice the cabbage;

Clean & roughly chop pak choi.

1 Prepare Rice

Pour rice into a medium saucepan. Add measured water with a pinch of salt. Cover & bring to boil, reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.

2Make Slaw

Combine pickle blend in a large bowl with cucumber, carrot, cabbage & toss well to combine. Set aside to pickle.

3Make Pak Choi

Heat a drizzle of olive oil in a skillet over medium high heat. Add ginger/garlic/onion blend, cook for 30 seconds until fragrant. Add pak choi, cook for 5 minutes until just tender. Remove from skillet, place on plate.

4Prepare Salmon

Heat another drizzle of olive oil in the same skillet over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn & cook, flesh-side down, for a further 2 mins.

5Add Sauce

Carefully add the teriyaki sauce to the salmon. Remove the pan from the heat, set aside for a further 2 mins or until the fish is just cooked. If you prefer your fish cooked more, reduce heat to medium, cook for a further 3-5 minutes, or until cooked to your liking.

6Serve

While the salmon is resting, add a drizzle of olive oil to the slaw, pinch of salt & pepper, toss to combine. Divide the rice, slaw, pak choi, salmon & remaining sauce in skillet among bowls. Sprinkle with sesame seeds & enjoy!