Mid-week meal: Ginger Glazed Salmon Rainbow Rice Bowl
Allergens: Soya, Sesame, Fish and Walnuts
For the salmon and glaze
- 60ml soy sauce
- 60ml rice wine vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp sriracha chilli sauce
- 3 tbsp syrup (we recommend Opies Stem Ginger with Syrup)
- 1 garlic clove, crushed
- 4 salmon fillets, skin on
For the rice bowl
- 2 tbsp olive oil
- 1 pak choi, sliced into four lengthways
- 1 carrot, sliced in ribbons using a peeler
- 200g cooked basmati and wild rice, kept warm
- 4 pickled walnuts, halved (we recommend Opies Pickled Walnuts)
- Pickled red cabbage, thinly sliced
- 3 spring onions, thinly sliced
- 2 avocados, peeled and halved
- Small handful coriander leaves
- Black and white sesame seeds, optional
- Lime wedges, to serve
- Mix the glaze ingredients together in a bowl. Add the salmon fillets skin side up and leave to marinade for at least 30 minutes – overnight is ideal if possible.
- Heat the olive oil in a large frying pan or griddle pan on a high heat, then add the pak choi and fry for 5-6 minutes until charred. Repeat on the other side then remove and keep warm.
- Using the same pan, sauté the carrot ribbons for 2-3 minutes before adding to the pak choi to keep warm.
- Add 2 more tablespoons of oil to the pan and – reserving the sauce – lift out the salmon fillets and fry skin-side down for 2-3 minutes. Repeat on the other side, then add the reserved sauce, reduce heat to medium-low and simmer for 2-3 minutes. The sauce will start to reduce and thicken. Baste the salmon with the sauce as it cooks to create the glaze, then turn off the heat and set aside.
- Spoon your rice into a wide shallow bowl then arrange the salmon, pak choi, carrots, pickled walnuts, pickled cabbage, spring onions and an avocado half in a circular fashion on top.
- Drizzle any leftover pan glaze over the salmon, then scatter over some coriander leaves, chopped stem ginger and sesame seeds.
- Serve with a wedge of lime and enjoy!
Recipe credit: Opies