Makrut Lime Glazed Salmon with Sesame Stir-Fry
Ready in 30 minutes
• Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 17, 2018.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 17, 2018.
Ingredients
Jasmine Rice
- 2 cups jasmine rice
- 3 cups water
- ½ teaspoon salt
Salmon
- 1 Tbsp makrut lime coconut sugar
- 1½ Tbsp sweet chilli sauce
- 1 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- ½ tsp sesame oil
- 600g salmon fillets
Stir-Fry
- ¼ savoy cabbage
- 2 tsp sesame oil
- 2 tsp fish sauce
- ½-¾ bag edamame beans
- 100g mung bean sprouts
- 2 tsp mixed sesame seeds
To Serve
- 2 tsp mixed sesame seeds
Steps
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Preheat oven to 220°C. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
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In a small bowl, combine salmon ingredients (except for salmon) and stir to combine. Line an oven tray with baking paper.
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Cut salmon into 4-5 pieces and place skin-sidedown, on prepared tray. Season and spoon over glaze, reserving a few tablespoons for serving. Bake salmon for about 8 minutes until just cooked through (depending on thickness), or until cooked to your liking.
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While salmon is baking, shred cabbage until you have about 3 cups worth. Heat sesame oil in in a large fry-pan or wok on high heat. Stir-fry cabbage and edamame beans for 1–2 minutes until cabbage is slightly wilted but still bright green and crunchy.
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Remove pan/wok from heat, toss through fish sauce, mung bean sprouts and first measure of sesame seeds.
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To serve, spoon ¾ cup cooked rice per person onto plates with some sesame stir-fry on the side. Place a piece of salmon onto each plate and drizzle over a little of the reserved makrut lime glaze. Garnish with remaining sesame seeds.
Nutritional Information
Energy |
2515 kj 601 kcal |
---|---|
Protein | 38.4g |
Carbohydrate | 59.5g |
Fat | 22.6g |