Hope you guys have had an amazing weekend?
After a pretty hectic week at work thanks to the Cyber Weekend I’ve really enjoyed a couple of days break, it’s been a good weekend! Squeezed in a bit of shopping, got some chores done, popped out for a nice walk and some baklava icecream (say whaaaat?! – I’m totally gonna recreate this at home at some point…) with Mr Man and a friend and also made this incredible dish for lunch today.
I know fish is meant to be really, really, REALLY good for you; and so I’ve been trying to ensure we’re eating at least one portion of fresh fish a week. I decided to opt for some more oriental flavours for my salmon today, sweet and sour with a hint of spice. If you’re really into chilli, toss in some extra chilli flakes or up the ante with some chilli powder. I used brown rice because well firstly, I’m generally not a big rice person and don’t buy white rice, like ever. Somewhere out there my Indian ancestors are feeling hugely disappointed… And two, I’m pretending to be healthy. Three, cos cooked right, it tastes damn good.
P.S. If you’ve got any good fishy recipes, please do share with me! Always on the hunt for something new and exciting!
- 2 salmon fillets
- 8 tablespoons light soy sauce
- 2 tablespoons honey
- 2 teaspoons soft brown sugar
- 1 teaspoon chilli flakes
- 1 big clove crushed garlic
- 2cm minced ginger
- 1 teaspoon corn flour
- 1/2 cup uncooked brown rice
- 2 eggs
- 1/2 head broccoli
- 1 vegetable stock cube
- Olive oil
- Toasted sesame oil
- Sesame seeds
- 1 spring onion
- Make the marinade by whisking five tablespoons of light soy sauce with two tablespoons of honey, two teaspoons of soft brown sugar, one teaspoon chilli flakes, corn flour and the garlic and ginger in a bowl. Place salmon on a tray / plate and pour over the marinade, cover and leave in the fridge for at least an hour, preferably over night.
- To make the rice, rinse 1/2 cup (American measurements – around 100g) of brown rice and place in a sauce pan with 2 cups water (475ml). Bring to a rolling boil and crumble in the stock cube, a pinch of salt and a tablespoon of olive oil. Stir, reduce heat and leave to cook until all the water disappears. At this point, cover with the lid and turn off the gas. Leave it for 20mins to finish cooking in the steam.
- Preheat oven to gas mark 5 and line a tray with tin foil.
- Meanwhile start on the salmon, place a frying pan on medium heat and drizzle on a little olive oil. Sear the salmon for two mins on each side and place on the lined tray in the preheated oven for 15mins.
- In the same pan, pour in the remaining marinade and cook on a low heat until it reduces to a thick glaze consistency.
- Boil half a head of broccoli florets for a few minutes until nice and al dente.
- Place a large non-stick frying pan on the hob at a high heat, drizzle in some olive oil and throw in your rice and broccoli. (Watch out for any sizzle!) Stir occasionally for around 5 mins until both the rice and broccoli are nice and crisp. Turn the heat down to medium.
- Crack the eggs into a small bowl and whisk with a fork. Push the rice to the edges of the frying pan, creating an empty circle in the centre. Pour in half the egg mix and quickly stir it around, scrambling and breaking the egg up. Stir through the rice and repeat with the other half of the egg.
- Finally stir in a tablespoon of toasted sesame oil and three tablespoons of soy sauce.
- To serve, plate up rice, top with a salmon fillet. Pour on half the reduced glaze sauce and sprinkle with sesame seeds. Finally throw on some finely sliced spring onions and dig in!