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Sesame-crusted salmon with sticky rice and bok choy

Name: Sesame-crusted salmon with sticky rice and bok choy
Prep time: 22 min
Cook time: 35 min
Total time: 57 min
Yield: 4
Cuisine: /asian
Ingredients: 1/2 teaspoon dried chilli flakes; 4 tablespoons white sesame seeds; 4 tablespoons black sesame seeds; 1 tablespoon chopped flat-leaf parsley; 1 eggwhite; 4 x 150g salmon fillets, skinned, pin-boned; 200g (1 cup) koshihikari rice; 40ml (2 tablespoons) vegetable oil; 1 1/2 teaspoons rice vinegar; Steamed bok choy & tamari, to serve

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22m

35m

Sesame-crusted salmon with sticky rice and bok choy (gluten-free)

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Take your tastebuds on a trip with this seared sesame-crusted salmon served on a bed of rice and bok choy.

1/2 teaspoon dried chilli flakes
4 tablespoons white sesame seeds
4 tablespoons black sesame seeds
1 tablespoon chopped flat-leaf parsley
1 eggwhite
4 x 150g salmon fillets, skinned, pin-boned
200g (1 cup) koshihikari rice
40ml (2 tablespoons) vegetable oil
1 1/2 teaspoons rice vinegar
Steamed bok choy & tamari, to serve

Method

1.

Combine chilli flakes, sesame seeds and parsley and spread on a sheet of baking paper. Place the eggwhite in a shallow bowl; lightly beat with a fork until frothy. Dip each salmon portion in the eggwhite, then cover with sesame mixture until each piece is well coated. Refrigerate for 10 minutes.
2.

Place the rice in a pan with 1 1/2 cups water and bring to the boil, stirring occasionally. Reduce the heat to low-medium, cover with a lid and simmer for 15-20 minutes. Remove from heat and let stand, covered, for 5 minutes.
3.

Meanwhile, heat the oil in a non-stick frypan over medium-high heat. Add the salmon pieces and cook for 3 minutes on each side. Add vinegar to the rice and stir to combine. Serve the salmon with sticky rice, steamed bok choy and a drizzle of tamari.