Salmon with Sesame Greens & Ginger Rice
Flaky salmon fillets glazed with sesame and soy, served over fragrant ginger rice and crisp green vegetables for a nourishing, feel-good meal.
Easy
2 servings
420 kcal
30 minutes
Ingredients
80 g Jasmine rice
1 tsp pickled sushi ginger
2 tsp soy sauce
1 tsp honey
1 tsp sesame oil
1 tsp fresh ginger
1 small garlic clove
2 tsp lime juice
2 x 90 g salmon fillets
5 spears broccoli
4 baby marrows
10 fine green beans
1 tsp sesame seeds
2 tsp sesame oil
2 tsp soy sauce
Red pepper flakes (optional)
Method
Cook the rice as per package instructions. When finished, stir the pickled ginger through it.
Mix the soy sauce, honey, sesame oil, ginger, garlic and lime juice together.
Pat the salmon dry with paper towel. Heat a non-stick pan until piping hot, then pan fry the fish for 3 - 4 minutes a side, in a drizzle of oil. Pour in the glaze and cook for 1 minute. Set the fish aside to rest.
Slice the broccoli into thinner spears. Slice the baby marrows into quarters lengthways. Trim the green beans.
In the same pan that you used for the fish, lightly toast the sesame seeds. Then add the sesame oil and soy sauce, and stir fry the veg until bright green (3-4 minutes).
Divide the ginger rice between bowls, top with the glazed salmon and sesame greens. Pour over any remaining glaze.
Sprinkle with red pepper flakes.