Ponzu-honey salmon & pak choi rice bowl

Total time 60 mins

Savour this exquisite blend of ponzu-honey glazed salmon, vitamin and antioxidant-rich pak choi cabbage, and crunchy caramelised hemp seeds on a bed of fragrant brown rice. A culinary delight awaits you!

Ingredients

4 portion(s)

Marinated salmon:

600 g
skinless salmon fillets, 4 pieces
50 g
honey
Fresh ginger
3 
finely grated cloves of garlic

Vegetables:

600 g
pak choi
100 g
red pepper
250 g
fresh sweetcorn
20 g
oil

Crunchy hemp seeds:

100 g
hemp seeds
250 g
brown rice
Nutritional facts (per portion): 1955 kJ  /  467 kcal
14 g Fat
39 g Protein
45 g Carbohydrates

Preparation

Step 1

Whisk together the Kikkoman Ponzu Lemon, honey, ginger and garlic until the honey dissolves. Place the salmon fillets in the marinade. Leave to marinate for at least 10, preferably 30 minutes.

Step 2

Cook the brown rice according to the instructions on the packet. This usually takes 20-30 minutes. Preheat the oven to 160 °C. Mix the hemp seeds with 20 g Kikkoman Ponzu Lemon and spread in a single layer on a shallow baking tray. Bake for 8 minutes, then stir and cook for a further 4 minutes (12 minutes in total). When they have cooled, cut the pak choi and peppers into 2 cm wide slices. Cut the corn kernels from the cob with a large knife.

Step 3

Heat oil in a wok and stir-fry the pak choi, peppers and sweetcorn kernels. After 1 minute, add the salmon marinade and cook for a further 3 minutes until the vegetables are tender. Remove from the heat. Preheat the grill to a high heat. Place the salmon under the grill, without flipping, until the outside is well caramelised and the fish is just cooked through (7-10 minutes, depending on the thickness). Grills vary greatly in intensity, so keep an eye on the salmon to make sure it doesn't burn.

Step 4

Sprinkle each salmon fillet with the crunchy hemp seeds. Arrange the vegetables on plates, place the salmon fillets on top and serve with the cooked brown rice.

Recipe-ID: 1261

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Whisk together the Kikkoman Ponzu Lemon, honey, ginger and garlic until the honey dissolves. Place the salmon fillets in the marinade. Leave to marinate for at least 10, preferably 30 minutes.

Cook the brown rice according to the instructions on the packet. This usually takes 20-30 minutes. Preheat the oven to 160 °C. Mix the hemp seeds with 20 g Kikkoman Ponzu Lemon and spread in a single layer on a shallow baking tray. Bake for 8 minutes, then stir and cook for a further 4 minutes (12 minutes in total). When they have cooled, cut the pak choi and peppers into 2 cm wide slices. Cut the corn kernels from the cob with a large knife.

Heat oil in a wok and stir-fry the pak choi, peppers and sweetcorn kernels. After 1 minute, add the salmon marinade and cook for a further 3 minutes until the vegetables are tender. Remove from the heat. Preheat the grill to a high heat. Place the salmon under the grill, without flipping, until the outside is well caramelised and the fish is just cooked through (7-10 minutes, depending on the thickness). Grills vary greatly in intensity, so keep an eye on the salmon to make sure it doesn't burn.

Sprinkle each salmon fillet with the crunchy hemp seeds. Arrange the vegetables on plates, place the salmon fillets on top and serve with the cooked brown rice.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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