Ingredients
- jasmine rice 120g
- salmon 2 x 200g fillets
- vegetable oil 2 tsp
- butter 25g
- garlic 2 cloves, crushed
- ginger a thumb-sized piece, finely grated
- mirin 3 tbsp
- soy sauce 2 tbsp
- caster sugar ½ tbsp
QUICK PICKLES
- rice vinegar 75g
- caster sugar 25g
- cucumber ¼, halved and thinly sliced
- radishes a handful, thinly sliced
- red chilli 1, deseeded, halved and thinly sliced
Method
-
Step 1
To make the quick pickles, put the vinegar, sugar, 50ml of water and a pinch of salt into a small pan and heat gently until the sugar is dissolved. Put the cucumber slices, radishes and chilli into a bowl, pour over the hot pickling liquid and leave until completely cool, turning every now and again.
-
Step 2
Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, put on a lid and simmer gently for 10 minutes, then leave to steam for a further 10 minutes, or until ready to serve, then fluff up with a fork.
-
Step 3
Heat a non-stick frying pan over a high heat and pat the salmon fillets dry with kitchen paper. Drizzle the fillets all over with the oil, then season with salt.
-
Step 4
Put the salmon into the pan, skin-side down, and carefully press so the skin remains flat and in contact with the pan. Cook for 3 minutes, without moving the fillets. Flip (the fillets should have released themselves from the pan), add the butter and cook for 1 minute, basting with the butter, then move onto a plate, skin-side up, to rest. The fish should feel firm but have a little give when pressed.
-
Step 5
Add the garlic and ginger to the pan, and stir for 1 minute before adding the mirin, soy and sugar. Bubble for a few minutes until reduced and a little syrupy.
-
Step 6
Spoon the rice onto 2 plates, with a pile of drained pickles, the crispy salmon fillet, skin-side up, and a drizzle of the sauce.
Nutritional Information
- Kcals 883
- Fat 44.5g
- Saturates 12.4g
- Carbs 72.3g
- Sugars 19.3g
- Fibre 2.3g
- Protein 47g
- Salt 2.5g
