Teriyaki salmon, asparagus, rice, togorashi

WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW

READY IN: 20 MINS

INGREDIENTS‭:‬

Salmon

Teriyaki sauce

Togarashi

Japanese rice

Asparagus

Red Capsicum

Spring onion

 

PANTRY STAPLES‭:‬ Cooking oil, salt

ALLERGENS‭:‬ Soy, seame, onion, wheat

SPECIALISED EQUIPMENT‭: ‬Steamer with lid

DIETARY INFORMATION‭:‬

Teriyaki sauce: Ingredients: Light soy, mirin, sugar, cooking wine. Allergens: Soy, wheat

Togarashi: Ingredients: Sesame seeds, orange, chilli, sichaun pepper, nori, poppy seeds, ginger. Allergens: Sesame seeds

  

METHOD:

1. Prepare the ingredients: Wash the vegetables. Remove the woody ends of the asparagus. Thinly slice the capsicums. Thinly slice the spring onions on the diagonal. Combine the capsicums and spring onions.

2. Cook the rice and the asparagus: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 6 minutes or until cooked through. Place the asparagus in a steamer on top of the rice. Cover the steamer. Cook for a further 2 minutes. Remove the asparagus from the steamer and strain the rice through a sieve or colander.

3. Cook the salmon: Heat a splash of oil in a frying pan over high heat. Rub a little salt into the skin of the salmon. Add the salmon to the pan, skin side down, and cook for 3 minutes or until the skin becomes crisp. Turn the fish over and reduce heat to medium. Cook a further minute or until the fish is just cooked.

4. To serve: Divide the rice, salmon and  asparagus between the serving plates. Add the capsicums and spring onions. Spoon the teriyaki sauce over the salmon and sprinkle the togarashi over the rice.

 

 

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