4 Salmon Tri-colour Rice Bowl

Simply Her (Singapore) - - Home & Food Recipes -

Serves 2

DI­REC­TIONS 1 Score the salmon by mak­ing a few cuts on it length­wise. Brush it with sake and tbsp of mirin, and set aside for 10min. Rub all over with 1 tsp sea salt and mar­i­nate overnight. 2 Beat the eggs in a bowl. Mix in the su­gar, 1 tbsp mirin and tsp sea salt. 3 Heat the oil in a pan over low heat and add the eggs. Stir to make well-cooked scram­bled eggs. Re­move from skil­let and set aside. 4 Place the salmon in the pan and grill it over medium heat, skin-side down, for 5-7min. Re­move from heat and flake it with a fork. 5 Put the rice into two lunch boxes and top with salmon, edamame beans and the egg. 6 Mix the sauce in­gre­di­ents to­gether and set aside in a sep­a­rate con­tainer to take to work. At the of­fice, driz­zle the sauce over just be­fore eat­ing. IN­GRE­DI­ENTS 300g salmon fil­let, deboned

tbsp sake 1 tbsp mirin 1 tsp sea salt 3 eggs 1 tsp un­re­fined su­gar 1 tbsp grape­seed oil 2 cups cooked rice 300g frozen edamame, blanched in boil­ing wa­ter and beans re­moved from pods For the sauce 1 tbsp soya sauce 1 cup orange juice

tbsp le­mon juice A pinch of sea salt

You can mar­i­nate a cou­ple of salmon llets and freeze them in in­di­vid­ual por­tions for up to a month. Thaw be­fore


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