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Glazed Salmon with Brown Rice

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Mid-week cooking is back, and it's healthy for those of you looking for quick, healthy dinner options.
I also gave my Donna Hay recipe collection a brief rest and got out a recipe from another famous Aussie chef, Bill Granger.

To be honest, I found this dish to taste a little "fishy". However the marinade was very nice with the rice and bok choy. I think this dish would go excellent with chicken if you are not into seafood. I will be trying this with chicken next time so I don't get the "fishy" taste.


Glazed Salmon with Brown Rice
Bill Granger

2 tablespoons julienned fresh ginger
2 garlic cloves, sliced
3 tablespoons oyster sauce
3 tablespoons sweet chilli sauce
1 tablespoon soy sauce
700g salmon fillet
200g bok choy (pak choy)
1 tablespoon mirin
1 tablespoon soy sauce

to serve:
steamed brown rice

1. Stir together the ginger, garlic, oyster sauce, sweet chilli sauce and soy sauce in a large bowl. Cut the salmon fillet into large chunks, add to the bowl and leave to marinate in the fridge for at least 15 minutes to up to 1 hour.

2. Preheat the grill (broiler). Arrange the salmon chunks in a single layer on a large baking tray and cook under the hot grill for 7 minutes (the fish should still be pink in the centre).

3. Meanwhile, halve the bok choy and steam or blanch for 1 minute, or until tender but still bright green and crisp. Spoon the brown rice into serving bowls, top with slamon and pan juices and serve with bok choy. Mix together the mirin and soy sauce and drizzle over the bok choy.

Serves 4.

Voila! Bon App├ętit!

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