Honey-Soy Salmon and Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 20ml mirin
• 10ml sesame oil
• 2pcs Tasmanian salmon fillets
• 1clove garlic
• 1pcs ginger
• 1pcs capsicum
• 1pcs pak choy
• 1pcs carrot
• 5g toasted sesame seeds
• 30ml soy sauce
• 10ml honey
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Marinate salmon
   Meanwhile, put the mirin, sesame oil, 2 tbs soy sauce and 2 tsp honey in a large bowl and stir to dissolve the honey. Add the salmon and turn to coat.
3. Step 3 — Prep ingredients
   Preheat the grill to medium. Crush or finely chop the garlic. Peel and finely grate 2 tsp ginger*. Thinly slice the capsicum. Coarsely chop the pak choy, including the stems. Halve the carrot widthwise, then thinly slice lengthwise. Stack the slices, then cut into thin matchsticks.
4. Step 4 — Grill salmon
   Line an oven tray with foil. Put the salmon on the lined tray, skin-side down, and drizzle with 1 tsp oil. Reserve the remaining marinade. Grill the salmon for 6-8 mins until just cooked through, watching to ensure the marinade doesn't burn (cooking time may vary due to the thickness of the fillets).
5. Step 5 — Stir-fry vegetables
   While the salmon is grilling, heat 2 tsp oil in a large frypan over medium-high heat. Stir-fry the garlic and ginger for 30 secs or until fragrant. Increase the heat to high, add the capsicum, pak choy, carrot, reserved marinade and 2 tsp water and stir-fry for 3-4 mins until the vegetables are just tender.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Divide the rice, vegetables and salmon among plates. Scatter with the sesame seeds to serve.

Allergens

Soy, Gluten, Wheat, Sesame, Fish