San choy bow with miso salmon
serves
4
Miso salmon and pickled cucumber san choy bow
Miso-glazed salmon is the perfect addition to this spin on san choy bow.
Ingredients (14)
- 2cm (10g) piece ginger, finely grated
- ¼ cup (80g) white (shiro) miso paste
- 2 tbs each mirin, rice vinegar and honey
- 500g salmon fillet (skin on), pin-boned
- 1 cup (200g) sushi rice
- 1 bunch broccolini, trimmed, chopped
- 1 cup frozen edamame beans
- 1 tsp sesame oil
- 1 tbs sesame seeds, plus extra to serve
- 12 butter lettuce leaves
Pickled cucumber
- ½ cup (125ml) rice vinegar
- 2 tbs golden caster sugar
- 1 medium Lebanese cucumber, sliced thinly crossways
- 1 red (Asian) shallot, peeled, thinly sliced
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For pickled cucumber, place vinegar and sugar in a non-reactive bowl and stir to dissolve sugar. Add cucumber and shallot and set aside for 15 minutes to pickle.
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2.Whisk ginger, miso, mirin, vinegar and honey in a bowl. Add salmon, cover and chill for 15 minutes to marinate.
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3.Bring rice, 3 cups (750ml) water and ½ tsp salt to the boil in a saucepan, reduce to low, cover and cook for 15 minutes, scattering broccolini and edamame on top in last 2 minutes. Set greens aside, cover rice and stand for 5 minutes. Fluff up with a fork, stir in sesame oil and seeds and keep warm.
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4.Preheat oven grill to high. Remove salmon from marinade. Place on a baking tray lined with foil and grill for 10-12 minutes for medium or until cooked to your liking. Flake the salmon and discard the skin.
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5.Spoon rice mixture into the lettuce leaves, top with salmon and sprinkle with sesame seeds. Serve with the pickled cucumber.
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