IN THE KIT
12 ozwild salmon
8 ozhouse teriyaki sauce blend
3 ozpak choi
1 ozginger/onion/garlic blend
3 ozred cabbage
6 ozjasmine rice
2 ozpickle blend
1 ozsesame seeds
Salt & pepper
Kitchen Items Needed
Small saucepan with lid (2 portions) / Medium saucepan with lid (4 portions)
12 oz water for every 2 portions
Halve the cucumber lengthwise, then scrape out the seeds using a teaspoon. Thinly slice the cucumber.
Peel & shred carrot;
Core & thinly slice the cabbage;
Clean & roughly chop pak choi.
Pour rice into 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.
Combine pickle blend in a large bowl with cucumber, carrot, cabbage & toss well to combine. Set aside to pickle.
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.
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.
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.
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!