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OMEGA CRUNCH

Sweet-savoury teriyaki salmon meets nutty edamame, crisp cucumber and a hit of umami in this vibrant, flavour-layered Fibre Plus bagel. Finished with toasted sesame and seaweed flakes, it's bold, balanced and delivers richness, freshness and texture in every bite.

Omega Crunch

Ingredients

  • 1 New York Bakery Fibre Plus Bagel
  • 1 tbsp Lee Kum Kee Teriyaki Sauce
  • 90g salmon fillet
  • 60g edamame beans, cooked
  • 60g cooked edamame
  • 3 cucumber ribbons
  • 2 tsp toasted sesame seeds
  • 2g seaweed flakes

Method

  • Place the salmon in a small dish and coat evenly with the Lee Kum Kee Teriyaki Sauce. Leave to marinate for 10-15 minutes.
  • Heat the oven to 190°C (170°C fan). Transfer the marinated salmon to a lined baking tray and bake for 8-10 minutes, until just cooked through. Remove from the oven and gently flake.
  • Slice the fibre bagel in half and toast until golden.
  • Lightly crush the cooked edamame beans with a fork until chunky, seasoning lightly if needed.
  • Spoon the smashed edamame onto the toasted bagel halves, then top with the flaked teriyaki salmon and cucumber ribbons.
  • Finish with a sprinkle of toasted sesame seeds and seaweed flakes, then serve immediately.
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