Soy and Ginger Salmon with Asian Greens
Serves: 2
Time: Prep 10 mins Cook: 40 mins
What takes the longest to prepare in tonight’s dinner is the cooking of the rice. If you prep this ahead of time you will find this a super quick and easy dinner. Soy and ginger are two very common ingredients that work superbly together to give the salmon a great taste without overcomplicating or any addition of sugars that you often find in a packet marinades such as teriyaki. We love salmon and eat it quite a bit so this is a great way to give a simple dinner a touch of variety.
Save Time
If you prep the rice ahead of time or the night before this will make tonight's dinner super quick; all you will have to do is heat the rice up in the microwave or quick fry in a pan.
Leftovers
Leftovers for this dish are substantial but instead of salmon, we are having tuna in chilli oil. Avocado would work great as well.
What you'll need
1 1/2 cups of brown rice
2 portions of salmon fillets skin off approx 300g
2 bunches Chinese broccoli
1 bunch of broccolini
1/2 bunch amaranth leaves (not essential)
1 small piece of ginger
From the Pantry
1 tablespoon soy or tamari
1 tablespoon coconut oil
1/2 teaspoon sesame oil
1/4 teaspoon black sesame seeds
salt and pepper
Optional extra for Lunch
tuna in chilli oil
avocado
Feeding Four
To make this into dinner you just need the extra salmon and the broccolini which I have added to your shopping list.
Prep
Cook Rice
Place the brown rice in a large pot with 6-8 cups of water and a large pinch of salt, bring up to the boil and continue to cook for till the rice is soft.
Prep Veg
Place a medium sized pot of water on to boil with a pinch of salt
Cut off the woody ends of the broccolini and the Chinese broccoli. If you have amaranth then rip the bulk of the leaves off the stalks, don’t worry too much if you still have some thinner stems hanging on.
Marinate Salmon
Peel and finely grate ginger and mix through the soy.
Slice salmon on a diagonal similar size to sashimi and mix into the soy mix, stir around and make sure all the surface gets soaked.
When To Start
It's important that you get the timings right with this dinner so don't start cooking the salmon or veg until you are ready to strain the rice.If you are in downtime you could pop the eggs on to boil or start the washing up.
Cook Salmon and Veg
Heat a large non stick fry pan with coconut oil. Swill the oil around the base so that it is well coated and bring the pan almost up to a smoking point.
Place the salmon into the hot pan laying away from you so that it doesn’t spit and cook each side for 30 seconds.
At the same time drop your veg into the boiling water and cook for 1 minute. Strain and toss with sesame oil and a sprinkle of salt.
Plate it Pretty
Fill the base of your bowl with rice, fold the Chinese broccoli in half and lay around the edge of the bowl along with the broccolini.
Stack the salmon up against one side of the veg.
Scrunch up the amaranth leaves and fill in the remaining space, leaving some rice visible. Sprinkle over with black sesame seeds.
Enjoy!
Lunch tomorrow
Add some old faithful chilli tuna to the remaining veg and rice to transform this into a simple but tasty lunch.