Sticky Asian Salmon with bok choy and soaked brown rice
We made this in the cafe this week and I just ate it for lunch, and I know already that I will also eat it tomorrow and the next day and the next day…it’s that simple and good.
Know why else it’s good? It will work with pork, chicken, prawns, tofu, white fish…need I go on? Just make it!
Want to know WHY ELSE it’s good? I bet you do :) Because if you can’t be bothered to make it you will be able to regularly order it on our Meal Prep menu.
Ingredients (Serves 4)
Ingredients Dressing
3 tsp ginger paste
3 tsp crushed garlic (2-3 cloves)
2 tbsp soy sauce (we used regular)
4 tbsp oyster sauce
3 tbsp sweet chili sauce
1 tbsp honey
1 tsp sambal Olek
Ingredients
4 salmon filets. We use 120g per person. We used skinless.
1 + 1/3 brown rice
2 + 2/3 water for brown rice
400g bok choy, trimmed
1/2 bunch spring onion, chopped
4 tsp toasted sesame seeds
Coriander or microherbs
Method
Combine the marinade ingredients in a large ziplock bag. Add salmon and turn to coat. Leave to marinate for 1-2 hours or overnight (at least do 20 mins please!)
Preheat your oven to 200oC
Place your salmon on baking tray, we lined ours with paper. Pour over all the marinade.
Bake for 8-12 minutes until the salmon is beautifully caramelised. Be careful not to overcook the salmon! Slice through and check it’s still just pink inside.
Rinse your rice well, soak for 12-24 hours if you have the time to reduce the phytates. If not, rinse well. Add double the water and cook in your rice cooker. (don’t have one? get one, it will be the best $20 ever spent in Kmart or Asda. We use ours DAILY). Steam your greens in the rice cooker basket above the rice (another reason to get a rice cooker!), or, simple steam.
Serve your salmon over brown rice, sprinkle with toasted sesame seeds, your Asian greens on the side and garnish with spring onion and coriander.