Soy-Glazed Salmon With Sesame Rice And Stir-Fried Vegetables Recipe

About this recipe

A beautifully balanced dinner featuring tender soy-glazed salmon, nutty sesame rice, and vibrant stir-fried vegetables, bursting with umami flavors.

Ingredients

• - Mowi Scottish Salmon Fillets
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• 160 Ml Cj Bibigo Sesame Oil
• - Imperial Elephant Jasmine Fragrant Rice
• 100 g Yorkshire English Carrots 100G
• 450G Pack'D Organic Broccoli Florets
• 1 piece Yellow Bell Pepper
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• - Honey & Mustard Sauce
• 400G Whole Chickpeas In Water
• 420G Kingsford Corn Starch, 420G
• 1 L Ktc Sunflower Oil

Instructions

1. 1. Rinse the jasmine rice thoroughly under cold water until the water runs clear.
2. 2. Cook the rice with 300 ml water in a pan, cover, and simmer on low until fully absorbed.
3. 3. In a small bowl, mix soy sauce, honey, grated ginger, minced garlic, and cornstarch slurry.
4. 4. Heat sesame oil in a pan and sear the salmon fillets skin-side down until crispy, then flip and cook for 2 minutes.
5. 5. Pour the soy sauce mixture over the salmon and let it caramelize, basting frequently.
6. 6. Slice the carrot, bell pepper, and spring onions thinly for even cooking.
7. 7. Heat neutral oil in a wok, add the vegetables, and stir-fry on high for 4-5 minutes until slightly tender.
8. 8. Sprinkle sesame seeds over the rice and fluff with a fork to mix evenly.
9. 9. Plate the sesame rice, top with stir-fried vegetables, and place the glazed salmon on top.
10. 10. Garnish with extra sesame seeds and sliced spring onions before serving.