Sticky Ponzu Salmon Rice Bowls

with Cabbage, Carrots, Scallions & Chili Flakes

Allergens: Fish, Soy, Wheat, Milk

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Ponzu Sauce

    18 milliliters

  • White Rice

    ¾ cup

  • Korean Chili Flakes

    1 teaspoon

  • Red Cabbage and Carrot Mix

    4 ounce

  • Garlic

    2 clove

  • Scallions

    2 units

  • Hoisin Sauce

    2 tablespoon

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

  • In a small bowl, combine hoisin, ponzu, and 3 TBSP water (6 TBSP for 4 servings).

Ingredient Quantities

  • Garlic

    2 clove

  • Scallions

    2 units

2

  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. 

  • Keep covered off heat until ready to serve.

Ingredient Quantities

  • Salt

    1 teaspoon (tsp)

3

  • While rice cooks, pat salmon* dry with paper towels; season with salt and pepper. 

  • Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add salmon, skin sides down, to pan. Cook until skin is crisp, 5-7 minutes. 

  • Flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate to rest. Wipe out pan.

Ingredient Quantities

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)

4
  • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for salmon over medium heat. Stir in cabbage and carrot mix and scallion whites. Cook, stirring occasionally, until lightly browned, 1-2 minutes.

  • Add garlic and as many chili flakes as you like (we used ½ tsp; 1 tsp for 4). Cook, stirring, until fragrant, 1 minute more.

  • Taste and season with salt and pepper if desired. 

Ingredient Quantities

  • Garlic

    2 clove

  • Salmon

    10 ounce

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

5
  • Push veggies to one side of pan; transfer salmon to empty side of pan. Spoon ponzu mixture over salmon. Cook until sauce has slightly thickened, 30-60 seconds.

  • Turn off heat; transfer salmon to a plate. Stir veggies in sauce until coated. 

Ingredient Quantities

  • Salmon

    10 ounce

6

  • Divide rice between shallow bowls. Top with saucy cabbage and carrots and salmon. Sprinkle bowls with scallion greens (and any remaining chili flakes if you like things spicy!). Serve.

Ingredient Quantities

  • Salmon

    10 ounce