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Salmon Fillets with Oriental Rice and Salad
A Gorgeous Meal with an Oriental Flavour! |
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4 salmon fillets
Sesame oil
Teriyaki sauce
Soy sauce
2 inch piece of ginger
5 or 6 spring onions
5 cloves of garlic
1 bag of mixed salad
Salt and pepper
250g of white rice
1 red pepper
1 tin of sweetcorn
Mixed herbs
1 handful of cashew nuts
Lemon juice
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Boil the rice for 8-10 minutes.
Put the salad in a bowl.
Fry the salmon fillets in some sesame oil, seasonings and herbs. Flip the salmon after 2-3 minutes and take them off the heat. Leave them for a further 2-3 minutes.
Drain the rice and put it in a wok with sesame oil, teriyaki, soy sauce, spring onion, ginger, garlic, salt and pepper, lemon juice, mixed herbs, red pepper and sweetcorn. Toss until lightly brown.
Put the salmon fillets and rice on to plates.
Fry some more of the above (minus the red pepper, sweetcorn and rice) and use it as a dressing for the salad. Lay some more on top of the salmon fillets.
Finally, dry roast some cashew nuts in a wok with sea salt. Bash the cashew nuts with a rolling pin and sprinkle them over the meal to finish. Gorgeous!
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Preparation Time: 45 minutes |
Serves: 4 |
| Recipe Origin: Japan |
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Submitted by: |
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Wimbles
United Kingdom |
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| This recipe has been viewed 3554 times. |
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