Salmon Teriyaki Bowl with Pickled Cucumber

and Quinoa
Try this flavour bomb of a low calorie bowl! A wonderful everyday meal with lots of vegetables. Enjoy!
686 Reviews
Cals 468 · Prot 63 · Carbs 69 · Fat 21
Low-Carb
Calorie smart
Try Hello Chef Now
35 min
Salmon Teriyaki Bowl with Pickled Cucumber and Quinoa
Try this flavour bomb of a low calorie bowl! A wonderful everyday meal with lots of vegetables. Enjoy!
686 Reviews
Cals 468 · Prot 63 · Carbs 69 · Fat 21
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon and quinoa
Salmon goujons 6*
200 Grams
Mixed quinoa
100 Grams
Water
200 ML
Salt
1 Tsp
Teriyaki sauce
40 ML
Ginger garlic paste
10 Grams
Soy sauce 9*
10 ML
Oyster sauce 8*10*
20 Grams
Vegetable oil
1 Tbsp
Eggs 5*
1 Piece
Sesame seeds 3*
10 Grams
Toppings
Carrot
1 Piece
Spring onion
40 Grams
Edamame beans 9*
100 Grams
Crispy onions
20 Grams
Sushi ginger
40 Grams
Pickled cucumber
Cucumber
1 Piece
Lime
1 Piece
Brown sugar
5 Grams

Allergens

*6 Fish, *9 Soya, *8 Molluscs, *10 Wheat, *5 Eggs, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Pickled cucumber

1 Pickled cucumber

Preheat the oven to 220°C/200°C fan. Chop the cucumbers into small cubes. Juice the lime into a bowl. Add the brown sugar and cucumbers. Set aside.
Cook quinoa

2 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Prep

3 Prep

Grate the carrots. Trim and finely slice the spring onions.
Fry salmon

4 Fry salmon

Meanwhile, combine the teriyaki sauce, ginger garlic paste, soy sauce and oyster sauce in a bowl. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the salmon goujons and fry for 1 min on each side.
Add

5 Add

Add the eggs. Scramble and cook for 1 min. Season with salt. Add the sauce and flake the salmon with a spatula to absorb all the sauce. Cook for 1 min further.
Serve

6 Serve

Combine the cooked quinoa with the excess cucumber juice. Divide among bowls and top with ]the teriyaki salmon and eggs, carrots, cucumbers and edamame beans. Garnish with the spring onions, sesame seeds and crispy onions. Serve the sushi ginger to the side.
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