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)
2906 / 699
Fats (g)
19.9
of which saturated (g)
4.6
Carbohydrates (g)
93
of which sugars (g)
13.9
Fibers (g)
5
Proteins (g)
47.6
Salt (g)
2.3
*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 Prep veg
Peel and finely chop the carrot into small bite-sized pieces.
2 Boil rice
Rinse and drain the rice.
Add the rice, chopped carrot, pinch of salt and measuredwater to a pot with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 12-14 min or until the water is absorbed and the rice and carrots are cooked.
3 Fry salmon
Meanwhile, portion the salmon and season with salt and pepper.
Heat a large non-stick pan over a medium heat with a drizzle of oil.
Once hot, add the salmon.
Fry for 3-4 min on each side or until cooked through.
Tip!Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.
4 Make sauce
In a small bowl, combine teriyaki sauce, whitevinegar, sesameoil, measuredwater, soysauce, brownsugar and ginger and garlic powders.
Add to the pan with the salmon to coat.
5 Finish rice
Once the rice is cooked, stir through the peas.
Cover with a lid to steam for 1 min further.
6 Serve
Serve the SalmonTeriyaki on the Veggie Jasmine Rice.
Garnish with sesame seeds.
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