Salmon Teriyaki Bowl with Pickled Cucumber

Name: Salmon Teriyaki Bowl with Pickled Cucumber and Quinoa
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Salmon goujons; 100 Grams of Mixed quinoa; 200 ML of Water; 1 Tsp of Salt; 40 ML of Teriyaki sauce; 10 Grams of Ginger garlic paste; 10 ML of Soy sauce; 20 Grams of Oyster sauce; 1 Tbsp of Vegetable oil; 1 Piece of Organic Eggs; 1 Piece of Carrot; 40 Grams of Spring onion; 100 Grams of Edamame beans; 10 Grams of Sesame seeds; 20 Grams of Crispy onions; 40 Grams of Sushi ginger; 1 Piece of Cucumber; 1 Piece of Lime; 5 Grams of Brown sugar

and Quinoa

Try this flavour bomb of a low calorie bowl! A wonderful everyday meal with lots of vegetables. Enjoy!

524 Reviews

Cals 581 · Prot 39 · Carbs 65 · Fat 20

Low Carb

Calorie Smart

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!

524 Reviews

Cals 581 · Prot 39 · Carbs 65 · Fat 20

Low Carb

Calorie Smart

Ingredients

Salmon and quinoa

Salmon goujons 6*

200 Grams

Mixed quinoa

100 Grams

Water

200 ML

Salt

1 Tsp

Teriyaki sauce 8*9*10*

40 ML

Ginger garlic paste

10 Grams

Soy sauce 9*10*11*

10 ML

Oyster sauce 8*10*

20 Grams

Vegetable oil

1 Tbsp

Organic Eggs 5*

1 Piece

Toppings

Carrot

1 Piece

Spring onion

40 Grams

Edamame beans 9*

100 Grams

Sesame seeds 3*

10 Grams

Crispy onions

20 Grams

Sushi ginger

40 Grams

Pickled cucumber

Cucumber

1 Piece

Lime

1 Piece

Brown sugar

5 Grams

Allergens

*6 Fish, *8 Molluscs, *9 Soya, *10 Wheat, *11 Gluten, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2412 / 581
Fats (g)	20.4
of which saturated (g)	4.5
Carbohydrates (g)	65
of which sugars (g)	19.3
Fibers (g)	7.8
Proteins (g)	39.1
Salt (g)	5.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

1 Pickle cucumber

Chop the cucumbers into small cubes. Juice the lime into a bowl. Add the brown sugar and cucumbers. Set aside.

Tip! Pickle the cucumbers for up to 24 hours in advance.

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.

3 Prep

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

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.

5 Add

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

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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