200°C · 18-30 minAllergens
Lactose
Sesamzaad
Ei
Soja
VisTeriyaki Salmon
Japanese flavours! We glaze the freshly cured salmon fillet with our homemade teriyaki sauce before briefly grilling it in the oven. The radish is also prepared in a Japanese style: we make a pickle with fresh yellow carrot, red pepper, and rice vinegar, allowing the radish to marinate for 3 nights. This gives the vegetable a beautiful yellow colour and rich flavour. We keep the pak choi and carrot crispy and natural. The boiled egg is also marinated overnight to infuse it with umami flavour. We enhance the sticky rice with togarashi, the Japanese seven-spice blend made from sesame seeds, orange peel, ginger, and Japanese pepper. Enjoy!
Fresh salmon fillet, pak choi, carrot, radish, red pepper, fresh yellow carrot and bay leaf, togarashi (chili pepper, orange peel, white and black sesame seeds, seaweed, Japanese pepper, ginger), sesame seeds, fresh free-range egg, sticky rice, gluten-free soy sauce, sake (Japanese rice wine), sugar, mirin (sweet Japanese rice wine), rice vinegar, butter, pepper and salt.
Allergens: alcohol, ei, koemelk, lactose, sesamzaad, soja, vis.
Microwave
1 person: remove the egg, sauce, and salmon with baking paper from the dish and heat the sauce for 30 seconds with the lid open. 1 or more persons: Heat the rice and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the salmon uncovered for 1-2 minutes until warm. Serve with the egg (cold).
Oven — 200°C, 18-30 minMarleen's choice
1 person: remove the egg, sauce, and salmon with baking paper from the dish and heat the sauce without a lid in the microwave or a small saucepan until warm. 1 or more persons: Heat the rice and vegetables covered with aluminium foil or an oven-safe dish for 10-15 minutes (1 person) to 20 minutes (2 or more persons). Heat the salmon uncovered for 8-10 minutes until warm. Serve with the egg (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.