Sesame-soy salmon with stir-fried rice
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Time to make:
25 mins, plus 30 mins marinating
$6.20 per serve
(at time of publication)
Full ingredients list:
2 tablespoons reduced-salt soy sauce
1 1/2 tablespoons mirin (see tip)
2 teaspoons sesame oil
4 x 100g skinless salmon fillets
1 cup frozen baby peas
1 red capsicum, seeded, diced
1 small bunch kale, trimmed, centre vein removed, chopped
2 garlic cloves, crushed
2 cups steamed basmati rice
2 bunches steamed broccolini, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Combine 1 tablespoon of the soy sauce, 1 tablespoon of the mirin and 1 teaspoon of sesame oil in a shallow glass or ceramic dish. Add the salmon fillets, turn to coat. Cover and set aside in the fridge to marinate for a minimum of 30 minutes.
Step 2Heat remaining sesame oil in a large wok over a high heat. Stir-fry peas and capsicum for 1 minute. Add kale and garlic; stir-fry for 2 minutes, or until vegetables are just tender. Add steamed rice and remaining soy sauce and mirin; stir-fry until heated through and combined. Keep the stir-fried rice warm.
Step 3Heat a chargrill pan or non-stick frying pan over a medium-high heat. Drain the salmon and lightly spray with olive oil. Grill salmon fillets for 2 minutes each side, for medium, or until cooked to your liking.
Step 4Serve grilled salmon on the rice with steamed broccolini.
You can find mirin in Asian grocery stores or the Asian aisle of most supermarkets.
About this recipe
First published: October 2016