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The Knowledge > Recipes >
Thursday, 8th August 2013
Fire Roasted Salmon With Stir Fried Brown Rice.
Appetizing Salmon Meal
By LA Muscle on 08.08.2013 04:38 pm
Fire roasted salmon with stir fried brown rice.
- 2 tsp canola oil
- 450g salmon fillet, skinned
- 2 tbs chopped red capsicum
- 2 tbs chopped celery
- 2 tbs thinly sliced spring onions
- 2 tsp chopped coriander
- 2 cups cooked brown rice
- 4 cups vegetable stock
- 4 bunches baby bok choy, sliced in half
- ½ cup pineapple sauce (see below)
Directions:
1. Heat grill and preheat oven to 175ºC. Brush 1 tsp oil on salmon and season
with salt and pepper. Grill for 3 to 4 minutes per side.
2. Transfer fish into an ovenproof dish and bake until flesh is just opaque,
about 9 minutes. Set aside and keep warm.
3. To make stir-fried rice, heat a frypan over medium and add remaining oil.
Add capsicum, celery, 1 tbs onion and coriander to pan. Sauté until
crisp-tender. Add rice to pan and stir. Add vegetable stock, season with salt
and pepper to taste. Let mixture cook until all vegetable stock is absorbed
into rice, stirring occasionally. Remove from heat, cover, and set aside.
4. Fill a medium pot with water and bring to a boil. Meanwhile, place sauce
ingredients in blender and process until smooth. (Makes about 2 cups.)
5. Blanch baby bok choy in boiling water until just tender but still bright
green, 2 to 3 minutes.
6. To serve, place rice mixture in the bottom of a shallow serving bowl. Place
salmon atop rice. Arrange baby bok choy around salmon and drizzle sauce over
dish. Garnish with remaining onion.
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