serves
2
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 skinless salmon fillets (about 120 g each)
- 125 g brown sticky rice
- 1-2 tbsp sesame seeds, toasted, for garnish
Miso marinade
- 3 tsp red miso paste
- 3 tsp (15 ml) rice wine
- 3 tsp (15 ml) tbsp light soy sauce
- 1 tsp caster sugar
- 1-2 spring onion, very thinly sliced
- 2 tsp sesame oil
Smacked cucumber salad
- ½ cucumber
- 25 ml rice wine vinegar
- 3 tsp caster sugar
- ¼ head wombok (Chinese cabbage), very thinly sliced
- 100 g beansprouts
Marinating time: 30 minutes.
Instructions
- To make the smacked cucumber salad, place the the cucumber half on a chopping board and smash several times with a rolling pin, then cut in half, scoop out the seeds and cut into thin batons.
- Place the rice wine vinegar and sugar in a serving bowl and whisk until the sugar has dissolved. Add the cucumber batons, Chinese cabbage and beansprouts and toss to coat. Cover with cling film and set aside for at least 10 minutes, or up to 8 hours in the fridge.
- Place the salmon in a deep-sided baking dish. Whisk together the ingredients for the miso marinade and pour over the salmon, turning until completely coated. Cover and leave to marinate in the fridge for 30 minutes or up to 2 hours (it can be used straight away).
- Preheat the oven to 200 ̊C (180°C fan-forced) and bring a large pan of salted water to the boil. Cook the brown rice for 25-30 minutes or according to the instructions on the packet.
- While the rice is cooking pour any excess marinade from the salmon and then arrange the salmon fillets in the baking dish. Bake in the oven for 15 minutes until the salmon is cooked through and breaks easily with a fork.
- Serve the salmon fillets with the cooked brown rice and cucumber salad.
Note
• One of the great elements of this dish is that not only is it delicious hot, but make a double batch of it and it works extremely well eaten cold the next day.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
