Asian Salmon Rice Bowl
Tasty asian dish that can be tailored to suit your tastes - quite a few ingredients but don't let that put you off. Every time I cook this dish it is slightly different, use as many types of veg (or as little) as you like or swap things ou... Read more t to suit your tastes. If you like it spicy up the quantity of chilli powder or add some fresh chillies to your garnish. This is one of my go-to dishes to cook when people come over for dinner. Quantities here serve two, so just multiply if you need to feed more!
Method
Step 1
Mix the lime juice, ginger, garlic, mirin, soy sauce, honey, five spice and chilli powder in casserole/oven dish - add salt and pepper to taste. Place the salmon in skin side UP and leave as long as possible to marinade in the fridge (up to 12 hours).
Step 2
Take the Salmon out of the fridge 30 min before you start cooking so it can come up to room temperature.
Step 3
Pre-heat the oven to 180 degrees.
Step 4
Melt a knob of butter in a saucepan with a good pinch of salt.
Step 5
Rinse the rice with cold water until it runs clear, then add to the pan and stir into the butter and let it fry for 2 min.
Step 6
Add around 1.5 cups of cold water to the pan (I try to add double the amount of water to rice). Cover with a piece of kitchen roll then put the lid on top. Bring to the boil and reduce the heat and simmer for 20 min.
Step 7
Meanwhile, pan fry the salmon (skin side DOWN) on a high heat for 2 mins/until crispy.
Step 8
Return the salmon to the oven dish (skin side UP) and cook in the oven for 10-15 min until it flakes apart easily.
Step 9
Take the rice off the heat (after 20 min of cooking time) and leave covered.
Step 10
Boil the eggs for 5 min 30 seconds and transfer to a bowl of cold water - this will get them to a soft boil and transferring to water keeps the yolks runny!
Step 11
When the rice, salmon and eggs are cooked - prep and cook your veg if needed. I usually steam my broccoli and edamame beans for 3-4 mins so they are cooked through but still firm.
Step 12
Fluff the rice with a fork and add a splash of mirin.
Step 13
Place rice in the bowl first, arrange the veg across the top, place the salmon across the middle.
Step 14
Carefully peel the eggs, cut in half, and put next to the salmon.
Step 15
Garnish with chilli flakes and spring onion.
Ingredients
- 2 Salmon Fillets
- 3/4 Cup Basmati Rice (Or brown rice, whatever you have in the cupboard)
- 1 Carrot (Grated/thinly slices)
- 1/2 Cup Peas/Edamame Beans
- 5 Radishes (Thinly sliced)
- 2 Spring Onions
- 1/2 Pepper (Whichever colour is your favourite!)
- 1/4 Broccoli
- 2 Eggs
- Sesame Oil, Rice Vinegar, Salt, Black Pepper, Chilli Flakes (For seasoning)
- 1 Lime (Juiced)
- 1 inch Piece Fresh Ginger (Grated)
- 3 Clove Of Garlic (Grated/crushed)
- 1 tbsp Mirin/Rice Vinegar
- 2 tbsp Soy Sauce
- 1 tbsp Honey/Brown Sugar
- 1 tsp Five Spice
- 1 tsp Chilli Powder
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