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very easy
Prep Time
30 mins
Total Time
55 mins
Serves 4


1 pkg
Panache Teriyaki Salmon Skewers
480 g
Quick Pickles:
1 cup
shredded carrots
250 mL
1 cup
thinly sliced radishes
250 mL
½ cup
seasoned rice vinegar
125 mL
2 tsp
brown sugar
10 mL
6 tbsp
fresh lime juice
30 mL
3 tbsp
brown sugar
15 mL
1½ tbsp
fish sauce
7 mL
2¼ tsp
sambal oelek
11 mL
1 large
garlic clove, minced
250 g
thin vermicelli rice noodles
2 cups
shredded iceberg lettuce
500 mL
1 cup
bean sprouts
mini cucumbers, thinly sliced into rounds
⅓ cup
chopped fresh mint
80 mL
⅓ cup
chopped fresh cilantro
80 mL


Step 1

Cook skewers following package directions.

Step 2

Quick Pickles: Meanwhile, place carrots and radishes in separate medium bowls. Combine vinegar with sugar in a small saucepan set over high heat. Bring to a simmer, then divide hot liquid between carrots and radishes. Set aside, stirring occasionally, until ready to use.

Step 3

Dressing: Whisk lime juice with sugar, fish sauce, sambal oelek and garlic. Set aside. (Sugar will dissolve as mixture sits.)

Step 4

Boil a kettle of water. Place noodles in a large bowl. Pour boiling water over noodles. Soak, stirring occasionally, until tender, 4 to 5 min. Drain and rinse under cold water. Squeeze out any excess water.

Step 5

To assemble, divide noodles between four bowls. Drizzle with dressing. Top with lettuce, bean sprouts, cucumbers, pickled carrots and radishes (and their pickling liquid, if desired.) Sprinkle with mint and cilantro. Top each bowl with a salmon skewer.


Teriyaki Salmon Skewer Japanese Rice Bowl (HACK) - no need for nutritionals here Kristy

Prepare Panache Teriyaki Salmon Skewers following package directions. Toss halved baby bok choy and green onions with sesame oil in a large bowl, then grill on a BBQ over medium heat until tender and grill marks form, 3 to 5 min. Chop green onions. Whisk 3 tbsp hot water and 2 tbsp white miso paste in a medium bowl until smooth. Whisk in 4 tsp Compliments Organic 100% Pure Maple Syrup and 2 tsp light soy sauce.

Serve salmon skewer, bok choy, green onion, shelled edamame, sliced avocado and pickled sushi ginger over cooked short-grain rice. Drizzle with miso sauce. Sprinkle with toasted sesame seeds, if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Lactose Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
4.5 g
Saturated Fat:
1.5 g
87 g
4 g
27 g
40 mg
27 g
1450 mg
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