Salmon with honey, soy and white miso.
Cook time: 10 mins | Prep time: 15 mins | Serves: 3
Ingredients.
500g salmon fillets, skinless and boneless
2 cloves garlic, mince
2 tablespoons (4cm piece) ginger, mince
2 tablespoon soy sauce, gluten-free
1 tablespoon white miso paste
1 tablespoon honey
1 tablespoon sesame oil
1 zucchini, halved and sliced lengthways
1 cup (250g) jasmine rice, rinsed and cooked
Garnish:
1 tablespoon sesame seeds
5g Thai basil, leaves
1 tablespoon crispy chilli oil
1 tablespoon sriracha mayonnaise
Method.
1. Slice salmon into 3cm cubes. Place cubed salmon into a bowl with the garlic, ginger, soy sauce, miso paste, honey and sesame oil.
2. Mix well to combine. Cover and refrigerate for 30 minutes.
3. In a large hot frying pan add 1 tablespoon of olive oil and sear the salmon in 3 batches for 2 minutes (each batch). Transfer to a plate.
4. Add the sliced zucchini with 2 tablespoons of water into the same frying pan and sear the zucchini for 1 minute. Set aside.
5. Serve salmon, zucchini, and juices on a bed of jasmine rice. Add sesame seeds, Thai basil, crispy chilli oil and sriracha mayonnaise.
COOKING NOTES:
Can use Kewpie mayonnaise instead of sriracha.
