Smoked Salmon Bowl & Bang Bang Sauce
with fragrant rice and sweet chilli sauce
This crispy baked bang bang cauliflower really lives up to its name. Served with fluffy fragrant rice, charred carrot and rich sweet chilli aioli, this truly is a knock-out dish.
Tags:
Family Friendly
Allergens:
Soya
•Wheat
•Sulphites
•Egg
•Mustard
•Fish
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Carrot
1 unit(s)
Scallion
2 unit(s)
Cucumber
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
150 grams
Jasmine Rice
100 grams
Smoked Salmon
(Contains Fish)
1 sachet(s)
Crispy Onions
(Contains Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2802 kJ
Energy (kcal)670 kcal
Fat23.4 g
of which saturates3.8 g
Carbohydrate95.5 g
of which sugars22.5 g
Dietary Fiber1.2 g
Protein22.8 g
Cholesterol0 mg
Salt5.22 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Add 300ml cold salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim the carrot then halve lengthways (no need to peel). Slice widthways into 1cm thick pieces.
- Trim the cucumber and halve lengthways. Thinly slice widthways. Toss the cucumber with half a sachet of red wine vinegar (per 2P). Season to taste wih salt, pepper and sugar and set aside.
- Trim and thinly slice the scallion. Separate the green portions from the white.
3
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the carrot until tender, 4-5 mins.
- Add soy sauce and the whites of the scallion and cook for 1-2 mins.
- Remove the pan from the heat and cover to keep the veg warm. Season with salt and pepper.
- To make the bang bang sauce, combine remaining of red wine vinegar with the sweet chilli sauce and aioli in a bowl.
4
- Fluff up the rice with a fork and divide between bowls.
- Top with fried veg and sliced cucumber. Tear over the smoked salmon into small pieces
- Finish with a drizzle of bang bang sauce and a sprinkling of green scallion and crispy onions.
