Sticky Salmon Rice Bowl
$29.99
Ingredients
- 2 salmon fillets (about 150g each)
- Sticky Asian marinade
- Rice Pack
- mixed lettuce
- 1 x Lebanese cucumber
- Sesame and dried eschallot mix
- 1 tablespoons neutral oil (not included)
Prep the salad: Slice Lebanese cucumber into rounds or ribbons. Wash and drain mixed lettuce. Set both aside so they're cold and crisp when the hot salmon goes on.
Dry the salmon: Pat 2 salmon fillets completely dry with paper towel. This is what gets you crisp skin instead of steamed skin. Season lightly with salt.
Skin side down: Heat 1 tablespoons neutral oil in a frypan over medium-high. Lay the fillets in skin side down and press each one flat with a spatula for a few seconds. Cook without moving them for 4 minutes.
Flip: Flip and cook another 2 minutes. The centre should still look slightly translucent.
Glaze off the heat: Take the pan off the heat, then spoon sticky Asian marinade over the fillets. The residual heat will thicken it without overcooking the fish or burning the glaze.
Heat the rice: Microwave 1 microwave rice packs according to the pack while the salmon rests.
Flake and build: Divide the rice between bowls. Top with the lettuce and cucumber. Flake the salmon into big pieces straight over the top, spoon over any glaze left in the pan, and finish with 1 tablespoons sesame and dried eschallot mix.
