It's almost the end of January (hooray!) and I've been cooking a lot of vegetables so it's time for some fish. More specifically my Salmon & Wild Rice Sushi Bowl...it's a real favourite, packed full of flavour and all the good stuff too! My bowl has all the elements of your classic Japanese sushi but with a Claudialicious twist!
I love love love marinating, the longer the better in my book! My salmon sat in an aromatic blend of soy, sesame oil, garlic, honey & lime juice long enough to absorb all the flavours, before flash frying to crispy perfection! The leftover marinade is then used to flavour the rice...it's the dish that keeps on giving!
I find seafood very light, so when I have it I need a carby side dish to make sure I'm not instantly hungry again. In this recipe I'm using an Asian themed marinade, so rice is the natural addition to my dish, but I've gone for a mix of wild rice and red camargue instead of the white stuff. There are many benefits to be reaped from the mixture of brown and red rice, taste and texture being a one and two, but also a number of essential vitamins and minerals. You're not going to get those fab colours from soggy old white rice either!
The salmon...always use the best quality you can get your hands on, beautiful colour and lots of fat running through the flesh should be a good indication of what the taste will be like.
Chop into chunky pieces, I got 5 from each fillet.
Whisk together the marinade ingredients...one of the best smells ever!
Pop your salmon into marinate, the longer you leave it the more it will soak up those incredible flavours.
I love pan frying salmon, it's extra quick and the skin (which is full of nutrients) gets all crispy and delicious!
Note: I cook my salmon so it's just done, maybe even slightly under, so if you prefer well done cook for a little longer than suggested below.
Oh my lord this rice!!! First up, I love the mix of wild rice and red camargue. The colours are beautiful and it has an utterly charming aroma whilst cooking...if you close your eyes you could almost be in a different country! This mix of rice is quite sturdy, so it soaks up all the
juices from the salmon marinade without getting soggy.
What a beautiful, colourful plate to serve up...as I said before, a firm favourite!
Takes about 45 mins, plus marinating time
250-300g good quality salmon
150g red camargue & wild rice for Waitrose (or a rice of your choice)
130g frozen peas
2 tbsp soy sauce, plus extra for the rice
1 tbsp toasted sesame oil
1 tbsp honey
Juice half a lime
2 cloves of garlic, minced
Ground nut oil or an oil of your choice, for cooking
Whisk together the soy sauce, sesame oil, honey, lime juice and garlic. Chop the salmon into chunks and drop into the marinade, stirring to coat. Cover and pop into the fridge to marinate for a minimum of 30 minutes but up to 24 hours (the longer the better).
Meanwhile, cook the rice to the packet instructions.
Around 5 minutes before the rice is done, heat a pan with a little ground nut oil over a medium heat. Add the kale and frozen peas, cooking slowly for a few minutes. Drain the rice and add to the pan, stirring to combine all the elements. Turn the heat right down and cover while you prepare the fish.
Grease a pan with a little ground nut oil and heat over a medium flame. Once very hot, add the salmon pieces without the sauce, skin side down and cook for a minute on each side. Pour the sauce into the rice and vegetable mix, stirring to combine. Taste for seasoning, using more soy for salt.
Divide the rice between bowls and top with the crispy skinned salmon...heaven! At least it was for me!