Sesame-Crusted Salmon & Ginger Veggies with Garlic Rice

• 份量: 4 servings
• 活動時間: 30 minutes
• 總時間: 30 minutes

食材

1 olive oil

4 clove garlic

20 g butter

2 1/2 cup water

¼ tsp salt

2 cup jasmine rice

1 packet ginger paste

2 carrot

1 packet mixed sesame seeds

4 fillets salmon

2 tbs soy sauce

80g mayonnaise

2 bunches asian greens

1 tsp sesame oil (optional)

60g Japanese dressing

步驟

Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1 minute. Add the water and the salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, thinly slice the carrot into half-moons, and roughly chop the asian greens. In a small bowl, combine the Japanese dressing and mayonnaise. Set aside.

Spread the mixed sesame seeds over a plate. Pat the salmon dry with paper towel, then drizzle with a little olive oil and season with salt and pepper. Press the salmon, skin-side down, into the sesame seeds to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest.

Wipe out the pan and return to a medium-high heat. Cook the carrot, ginger paste and a dash of water until starting to soften, 3-4 minutes. Add the asian greens, soy sauce and sesame oil (if using) and cook until wilted, 1-2 minutes. TIP: Add another dash of water if the pan gets dry!

Divide the garlic rice between plates. Top with the ginger veggies and sesame-crusted salmon. Serve with the Japanese mayo.

營養

• 每份大小: 566
• 總脂肪: 62.6 g
• 飽和脂肪: 13.2 g
• 鈉: 2804 mg
• 總碳水化合物: 78.7 g
• 總糖: 14.6 g
• 蛋白質: 39.3 g