Sweet-Soy Salmon Poke Bowl
with Brown Rice & Sesame Pear Slaw
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 brown rice. It’s a breath of fresh air in a bowl.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 packet
brown rice
1
cucumber
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
salmon
(Contains fish; )
½ sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
slaw mix
½ packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 packet
Crispy Shallots
1
pear
Not included in your delivery
1
olive oil
3 cup
water
1 drizzle
vinegar (rice wine or white wine)
1 tsp
honey
1 drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, bring the water and brown rice to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. • Drain and return rice to the saucepan. Add a drizzle of vinegar and season to taste.
• While rice is cooking, thinly slice pear. Slice cucumber into half-moons. • Spread mixed sesame seeds over a plate. Pat salmon dry with a paper towel. • In a medium bowl, combine salmon, sweet soy seasoning (see ingredients), 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 pear, slaw mix, cucumber, ponzu sauce (see ingredients) and a drizzle of sesame oil and vinegar in a large bowl. Season to taste. • Divide brown rice between bowls. Top with sweet-soy salmon and pear slaw. Drizzle over honey-sriracha sauce. • Garnish with crispy shallots to serve. Enjoy!