A high fibre, Asian meal with salmon, wasabi and edamame.
Ingredients
- 1 teaspoon S&B Wasabi paste
- 2cm piece fresh ginger, peeled, finely grated
- 2 garlic cloves, crushed
- 1 tablespoon mirin
- 1 teaspoon caster sugar
- 2 teaspoons sesame seeds
- 1/4 cup tamari
- 4 cups (400g) frozen edamame, thawed
- 4 x 150g skinless boneless salmon fillets
- 1 cup SunRice Naturally Rice & Quinoa
- 100g snow peas, trimmed, halved diagonally
- 2 teaspoons sesame oil
- 3 green onions, thinly sliced diagonally
- 50g baby spinach
Equipment
- four 25cm square pieces of foil, four 10cm x 15cm pieces of baking paper.
Method
- Step 1Preheat oven to 200C/180C fan-forced. Combine wasabi, ginger, garlic, mirin, sugar, sesame seeds and tamari in a small bowl. Squeeze soy beans from pods. Discard pods.
- Step 2Place 1 piece of baking paper onto the centre of each piece of foil. Top each with a salmon fillet and drizzle with 1 tablespoon of tamari mixture. Fold edges of foil together to enclose filling. Place parcels on a baking tray. Bake for 20 minutes, for medium, or until cooked to your liking.
- Step 3Meanwhile, cook rice blend following absorption method on packet, adding soy beans and snow peas in the last 5 minutes of cooking. Remove from heat. Stir in oil, 3/4 of the onion and remaining tamari mixture. Top with spinach. Set aside, covered, for 5 minutes. Stir to combine.
- Step 4Divide rice mixture between plates. Carefully open parcels and transfer salmon and sauce to plates. Serve topped with remaining onion.
- High fibre
- Low carb
- Lower gi
Nutrition
2355 kj
Energy
22g
Fat Total
4.6g
Saturated Fat
5.4g
Fibre
43.4g
Protein
97mg
Cholesterol
993mg
Sodium
46.3g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas
0