Good Mood Food: Sesame Soy-Glazed Salmon

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs carrot
• 1head broccoli
• 1pcs pak choy
• 2pcs Tasmanian salmon fillets
• 5g toasted sesame seeds
• 10ml sesame oil
• 15ml soy sauce
• 15ml white vinegar
• 15ml honey
• 15ml extra virgin olive oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep vegetables
   Halve the carrot lengthwise and thinly slice on an angle. Coarsely chop the broccoli stem, then cut the head into small florets. Coarsely chop the pak choy, keeping the stems and leaves separate.
3. Step 3 — Prep salmon
   Cut the salmon into 3cm cubes. (If preferred, remove the skin before cutting into cubes by making an incision between flesh and skin with a sharp knife. Grip skin tightly and slice in a downward motion, pushing the blade into the skin.)
4. Step 4 — Make sesame-soy sauce
   Whisk the sesame seeds, sesame oil, 1 tbs soy sauce, 3 tsp white vinegar, 1 tbs water and 1 tbs honey in a bowl until combined.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp extra virgin olive oil in a large deep frypan over high heat. Stir-fry the carrot, broccoli and pak choy stems for 2 mins. Add 1 tbs water and cook, stirring, for 1 min or until just starting to soften. Add the pak choy leaves and stir-fry for a further 1 min or until the vegetables are just tender.
6. Step 6 — Cook salmon
   Meanwhile, heat 2 tsp extra virgin olive oil in a medium frypan over medium-high heat. Cook the salmon for 1-2 mins each side until golden. Add the sesame-soy sauce and cook, stirring, for 2 mins or until the sauce is reduced. Divide the rice, salmon and vegetables among bowls. Drizzle with the sesame-soy sauce to serve.

Allergens

Soy, Fish, Sesame