Salmon Tri-colour Rice Bowl
(Serves 2) (Art, can you do a burst here that says – One for You, One for Hubby!)
INGREDIENTS 300g salmon fillet
tbsp sake 1 tbsp mirin 1 tsp 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 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 to 7min. Remove from heat and flake it with a fork. 5 Pack the rice into two containers and top with salmon, edamame beans and egg. 6 Mix the sauce ingredients together and set aside in a separate container to take to work. At the office, just drizzle the sauce over before eating. Chef’s Tip: You can marinate a couple of salmon fillets and pack them in individual portions freeze for up to a month. Thaw before cooking.