This recipe is one of our go to mid-week recipes. It is so simple to prepare and you can make use of whatever veggies you have left in your fridge! This week we had carrots & sugar snap peas.
4 x 5oz wild-caught salmon pieces, skin on
1 x lb sugar snap peas
3 x carrots, grated
apple cider vinegar
2 x cups rice (brown or basmati is our preferred choice)
1/4 x cup soy sauce
2 x tbsp rice wine vinegar
2 x tbsp mirin
1 x tbsp sesame oil
2 x spring onions, finely sliced
1 clove of garlic, grated
1 x small knob ginger, grated
2 x tsp toasted black and white sesame seeds, mixed
sea salt, to taste
Wash & rinse rice (2-3 times).
Then follow the instructions on the rice container to cook (we prefer to use the stove-top method).
Whisk all the rice seasoning ingredients in a bowl and pour over warm cooked rice. Stir well to combine.
Wash and drain the sugar snap peas. Remove stem ends and string. Heat 2 tbsp of oil over mdm-high heat and sauté for 3-4 minutes. Season with salt & pepper.
Drizzle the grated carrots lightly in olive oil and apple cider vinegar (to taste). Season with salt and pepper.
Season the salmon generously with salt and pepper and rub some olive oil over both sides. Place a large pan over high heat and place the salmon skin-side down. After 2-3 minutes the skin will get nice and crispy. At this time flip over to the other side. Note; If the skin is stuck to the pan it is not ready to be turned over. Once on the other side, cook for a further 2-3 minutes (or 2 minutes longer if you prefer your salmon cooked all the way through).
Place a heaped scoop of the seasoned rice in a bowl. Top with the salmon, snap peas and grated carrots. Scatter over the sesame seeds, additional chopped spring onions and ENJOY!