Sesame-soy salmon with stir-fried rice

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 2 tablespoons reduced-salt soy sauce
  
• 1 ½ tablespoons mirin (see tip)
  
• 2 teaspoons sesame oil
  
• 4 x 100g skinless salmon fillets
  
• 1 cup frozen baby peas
  
• 1 red capsicum, seeded, diced
  
• 1 small bunch kale, trimmed, centre vein removed, chopped
  
• 2 cloves garlic, crushed
  
• 2 cups steamed basmati rice
  
• spray oil
  
• 2 bunches steamed broccolini or 4 cups broccoli florets, to serve

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Instructions

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1. In a shallow glass or ceramic dish, combine 1 tablespoon of the soy sauce, 1 tablespoon of the mirin and 1 teaspoon of the sesame oil. Add salmon fillets, turn to coat. Cover and set aside in the fridge to marinate for a minimum of 30 minutes.
2. In a large wok, heat remaining sesame oil over a high heat. Stir-fry peas and capsicum for 1 minute. Add kale and garlic and stir-fry for 2 minutes, or until vegetables are just tender. Add steamed rice and remaining soy sauce and mirin. Stir-fry until heated through and combined. Keep the stir-fried rice warm.
3. Heat a chargrill pan or non-stick frying pan over a medium-high heat. Drain the salmon and lightly spray with oil. Grill salmon fillets for 2 minutes each side, for medium, or until cooked to your liking.
4. Serve grilled salmon on rice with steamed broccolini.

Variations

Make it gluten free: Check soy sauce and mirin are gluten free.

HFG tip

Find mirin at Asian grocers or the international section of supermarkets, or substitute with 1 teaspoon sugar.

Nutrition info (per serve)

Calories 527 cal

Kilojoules 2210 kJ

Total fat 29 g

Saturated fat 8 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jul 2017

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