Sesame-soy salmon with fried rice

Gardening Australia - - KITCHEN GARDEN -

serves 4

2 ta­ble­spoons re­duced-salt

soy sauce

1½ ta­ble­spoons mirin 2 tea­spoons sesame oil

4 x 100g skin­less salmon llets 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

Com­bine 1 ta­ble­spoon of the soy sauce, 1 ta­ble­spoon of the mirin and 1 tea­spoon of the sesame oil in a shal­low glass or ce­ramic dish. Add salmon fil­lets and turn to coat. Cover and set aside in the fridge to mar­i­nate for a min­i­mum of 30 min­utes.

Heat re­main­ing sesame oil in a large wok over a high heat. Stir-fry peas and cap­sicum for 1 minute. Add kale and gar­lic, and stir-fry for 2 min­utes, or un­til veg­eta­bles are just ten­der. Add steamed rice and the re­main­ing soy sauce and mirin. Stir-fry un­til heated through and com­bined. Keep stir-fried rice warm. Heat a char­grill pan or non-stick fry­ing pan over medium-high heat. Drain salmon and lightly spray with olive oil. Grill for 2 min­utes each side for medium, or un­til cooked to your lik­ing. Serve grilled salmon on the rice, with the steamed broc­col­ini.

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