Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 30 mins | Serves 4

1 cup red rice, rinsed

¼ cup soy sauce

2 tb­sps honey

1 long red chilli, chopped

1 tbsp grated gin­ger

2 cloves gar­lic, crushed

1 or­ange, zested, seg­mented, juice re­served

1 tbsp olive oil

500g salmon llet, skin­less, pin-boned

1 tbsp rice vine­gar

200g green beans, trimmed, halved di­ag­o­nally, blanched 4 green onions, sliced di­ag­o­nally

250g cherry toma­toes, halved

1 Le­banese cu­cum­ber, halved, seeded, chopped Toasted ƒaked al­monds, co­rian­der sprigs, to serve

1. Cook rice fol­low­ing packet in­struc­tions. In a saucepan, com­bine soy, honey, chilli, gin­ger, gar­lic and zest. Cook for 1 min un­til com­bined. Bring to a boil, then re­duce heat and sim­mer for 4-5 mins.

2. In a fry­ing pan, heat oil on medium. Cook salmon for 2-3 mins on each side un­til browned but still rare in the mid­dle. Re­serve 1 tbsp sauce mix­ture. Add re­main­ing sauce to pan and cook for 1-2 mins, turn­ing salmon in glaze un­til thick­ened. Re­move from heat and ˆake.

3. DRESS­ING In a jug, com­bine re­served sauce mix­ture, rice vine­gar and or­ange juice. In a large bowl, com­bine rice with beans, onion, tomato, cu­cum­ber and or­ange seg­ments. Top with ˆaked salmon, al­monds and co­rian­der. Serve driz­zled with dress­ing.

TIP: If you are mak­ing this for lunch at the o ce, pack the dress­ing sep­a­rately and only driz­zle when ready to eat!

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