Can’t get sushi-grade salmon? No problem. This poke-style dish uses cooked ingredients to similar effect And can be on the table in around 15 minutes.
Serves 2
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients
2 salmon fillets, cut into 2cm pieces 2 Tbsp teriyaki marinade
1 Lebanese cucumber, cut in thin rounds
2 baby bok choy, roughly chopped, leaves and stalks separated
100g snow peas
1 Tbsp olive oil
2 cups of brown rice or 1 packet of microwave brown rice 2 spring onions, cut on the diagonal into 2cm sections
2 tsp toasted sesame seeds
For the sauce:
2 tsp soy sauce
1 tsp rice vinegar
1 tsp mirin
1 tsp sesame oil
a squeeze of lime juice
Method
Combine the salmon and teriyaki marinade in a bowl and set aside.
If you are cooking the rice from dry, start it now according to the package instructions. If you are microwaving the rice, wait until just before serving.
Make the sauce by mixing all of the ingredients together in a small bowl.
Divide the oil between two medium frying pans over medium heat. Put the bok choy stalks in one pan and the salmon in the other and stir fry.
After around three minutes, add the bok choy leaves to the pan and push it all to one side. Add the snow peas and spring onions, keeping them together as far as possible. Cook for another two minutes.
To serve, divide the rice between two bowls. Top with the salmon and greens. Drizzle with the sauce and sprinkle with sesame seeds.
Comments