Salmon poke bowl

with edamame salad & Japanese dressing

icon Ready in 10

Ingredients

Jasmine Rice, Salmon, Carrots, Japanese Dressing, Broccolini, Edamame Beans, Tomato Cherry, Pickled Ginger, Lemon, Sunflower Oil, Salt, Pepper.

Storage

Keep refrigerated, store at 5°C or below. Use on day of opening. Freeze with use by date. Once frozen, consume within 1 month. Cook from frozen or defrost in refrigerator and use with 24 hours. Do not refreeze.

Allergens

Contains Fish, Soybeans.

Nutrition Information

Servings per package: 2.00
Serving size: 735g
Average Quantity per Serving Average Quantity per100 g
Energy 4290kJ (1030Cal) 584kJ (140Cal)
Protein 42.1g 5.7g
Fat 312g 42.4g
Saturated 8.1g 1.1g
Carbohydrate 74.4g 10.1g
Sugars 16.4g 2.2g
Sodium 1760mg 239mg

Read the cooking instructions in full before you start

  1. Place the salmon fillets on a plate and season them with the salt & pepper mix to taste on both sides. Add the sunflower oil in the Oodee pan and place it on the stove burner at high heat.
  2. Once the oil is hot, add the salmon fillets skin down first and cook them for 4 minutes each side or until fully cooked. Set aside.
  3. Pierce the jasmine rice bag; place it on a plate and in the microwave for 2 minutes on high. Divide the jasmine rice into two bowls.
  4. Pierce the broccolini bag; place it on a plate and in the microwave for 2 minutes on high (see Oodee Tips!). Divide the broccolini into two and add it on top of the rice.
  5. Add the shredded carrots, edamame beans, pickled ginger and cherry tomatoes cut in half to the bowls. Season with the salt & pepper mix to taste.
  6. Drizzle with the Japanese dressing and place the salmon on top. Serve with the lemon wedge.

Enjoy your fresh and delicious home cooked meal!