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Sesame-crusted salmon with sticky rice and bok choy (gluten-free)
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Prep Time:
22 minutes
Cook Time:
35 minutes
Total Time:
57 minutes
Indulge in gluten-free seared Asian salmon coated in sesame seeds and chili, served over a bed of rice and bok choy.
Ingredients:
  • 1/2 tsp dried chilli flakes
  • 48.00 gm white sesame seeds
  • 48.00 gm black sesame seeds (see Notes)
  • 20.00 ml chopped flat-leaf parsley
  • 1 eggwhite
  • 4 x 150g salmon fillets, skinned, pin-boned
  • 200g (1 cup) koshihikari rice (see Notes)
  • 40ml (2 tbsp) vegetable oil
  • 1 1/2 tsp rice vinegar
  • Steamed bok choy, to serve (see Notes)
  • Tamari, to serve (see notes)
Instructions:
  • Mix together the chilli flakes, sesame seeds, and parsley, then spread them on a sheet of baking paper. Put the egg white in a shallow bowl and beat with a fork until frothy. Dip each salmon portion in the egg white, followed by coating each piece evenly with the sesame mixture. Refrigerate for 10 minutes.
  • In a pan, combine rice with 1 1/2 cups of water. Bring to a boil, stirring occasionally. Lower the heat to low-medium, cover with a lid, and simmer for 15-20 minutes. Afterward, remove from heat and let stand, covered, for 5 minutes before serving.
  • Heat oil in a non-stick frypan over medium-high heat, then cook both sides of the salmon pieces for 3 minutes each. Mix vinegar into the rice. Serve the salmon with sticky rice, steamed bok choy, and a drizzle of tamari.

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