Seared Salmon 'Sushi' Bowl
with Sesame Greens & Wasabi Mayo
- Sesame
- Fish
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Crustaceans
- Fish
- Molluscs
Ingredients
1 packet
Ginger Paste
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Green Beans
2
Garlic
1 packet
Sesame Oil Blend
(Contains: Sesame;)
1 packet
Asian Greens
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Wasabi Mayonnaise
Cooking Steps
Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant. Add the basmati rice, water (for the rice) and salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim and halve the green beans. Roughly chop the Asian greens.
TIP: Wasabi has a strong horseradish flavour so use less if you aren't a fan or add a little plain mayo from the pantry to mellow the flavour. In a small bowl, combine the wasabi mayonnaise (if using) and water (for the mayo). TIP: Adding water to the wasabi mayo will make it easier to drizzle.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness of the fillet), or until just cooked through. Transfer to a plate.
Wipe out the frying pan with paper towel and return to a medium-high heat with the sesame oil blend (see ingredients list). Add the green beans and cook until nearly tender, 4 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper.
Divide the garlic & ginger rice between bowls. Top with the salmon, sesame greens, and drizzle with the wasabi mayo (if using). Drizzle with a little soy sauce if you like.
