adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Japanese sticky salmon
0 Likes
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Easy, versatile sweet and sticky dish perfect for any occasion!
Ingredients:
  • 1 tsp chicken style stock powder
  • 200g (1 cup) brown rice and quinoa
  • 1 L (4 cups) chicken style liquid stock
  • 3cm piece fresh ginger, peeled, thinly sliced
  • 6 x 120g salmon fillets
  • 40.00 ml mirin, plus 40.00 ml extra
  • 42.00 gm salt-reduced soy sauce, plus 2 tsp extra
  • 57.20 gm honey
  • 1 avocado, sliced
  • 50g (1/3 cup) dried cranberries
  • 60g (1/3 cup) tamari almonds, chopped
  • 250.00 ml picked watercress sprigs
  • 31.50 gm lemon juice
  • 2 tsp sesame oil
Instructions:
  • 1. Boil a large saucepan of water. Stir in stock powder and rice. Cook for 25 minutes until the rice is just tender. Drain and let cool.
  • In a deep frying pan, bring liquid stock and ginger to a boil over high heat. Reduce heat to low, then add salmon and simmer gently for 5 minutes, or until the fish is almost cooked through. Transfer the salmon to a baking tray.
  • In a small saucepan, mix mirin, soy sauce, and honey then heat over medium heat. Simmer for 3 minutes or until reduced by half.
  • In a large bowl, mix together cooled rice, cranberries, almonds, watercress, and avocado. In a small bowl, whisk together lemon juice, sesame oil, mirin, and soy sauce. Pour the dressing over the salad and toss gently to combine.
  • Heat grill to high. Brush salmon fillets with mirin glaze. Grill for 1-2 minutes until caramelized. Serve with rice salad.

Similar Recipes