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Sesame & Lemongrass Salmon with Sticky Coconut Rice and Pickled Cucumber Salad

Classic but nonetheless exquisite and healthy

Sesame & Lemongrass Salmon with Sticky Coconut Rice and Pickled Cucumber Salad

Prep Time 1 hour
Cook Time 20 minutes
Author Nel Rivera

Ingredients

Sesame & Lemongrass Salmon:

  • 4 pouches Lemongrass Salmon Sous vide or Amazon Cod
  • 1 tbsp clear honey
  • 1/2 tbsp soy sauce
  • 1 red chilli thinly sliced
  • 1 knob of fresh ginger grated
  • 2 tbsp sesame oil

Pickled Cucumber:

  • 1/2 cucumber sliced lengthways into ribbons
  • 4 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 125 ml water
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 tsp nigella seeds

Coconut rice:

  • 250 ml coconut milk
  • 250 ml water boiling
  • 250 g premium white Japanese rice

To Serve:

  • 120 g edamame
  • 1 tbsp toasted sesame seeds
  • 1 handful of pea shoots

Instructions

  • Begin by pickling the cucumber. Heat the vinegar and sugar with 125ml of water in a small pan. Stir with a spoon until the sugar dissolves, then bring to a gentle simmer. Remove from the heat and add the coriander and mustard seeds.
  • Place the cucumber in a small bowl or sterilised jar and add the nigella seeds. Pour over the pickling liquid and leave to cool and pickle for 1–4 hours.
  • To make the sticky rice, empty 1 can of coconut milk into a medium saucepan. Fill the empty tin with boiling water and add to the pan. Add a tin-full of rice, bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat, cover and set aside.
  • To make the salmon marinade, combine the sesame oil, honey, soy, chilli and ginger together in a bowl. Add the salmon fillets and leave to infuse for 15 minutes.
  • Preheat a grill to medium and place the salmon skin-side down on a lined baking tray. Cook for 5 minutes, turn the salmon over and baste with more of the marinade. Cook for a further 5 minutes.
  • Meanwhile, cook the edamame beans. Place the beans in a small pan, cover with water and bring to the boil. Reduce the heat, simmer for 5 minutes, then strain and set aside.
  • To serve, spoon the rice and edamame beans onto 4 plates. Top with the salmon and dress with the pickled cucumber. Sprinkle over the sesame seeds, garnish with pea shoots and serve immediately.

Notes

Cuisine Solutions’ Chefs’ Top Tip: Try adding a sprinkle of furikake seasoning to finish the dish

 

Sesame & Lemongrass Salmon with Sticky Coconut Rice and Pickled Cucumber Salad

Nel Rivera
Prep Time 1 hr
Cook Time 20 mins

Ingredients
  

Sesame & Lemongrass Salmon:

  • 4 pouches Lemongrass Salmon Sous vide or Amazon Cod
  • 1 tbsp clear honey
  • 1/2 tbsp soy sauce
  • 1 red chilli thinly sliced
  • 1 knob of fresh ginger grated
  • 2 tbsp sesame oil

Pickled Cucumber:

  • 1/2 cucumber sliced lengthways into ribbons
  • 4 tbsp rice vinegar
  • 1 tbsp caster sugar
  • 125 ml water
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1 tsp nigella seeds

Coconut rice:

  • 250 ml coconut milk
  • 250 ml water boiling
  • 250 g premium white Japanese rice

To Serve:

  • 120 g edamame
  • 1 tbsp toasted sesame seeds
  • 1 handful of pea shoots

Instructions
 

  • Begin by pickling the cucumber. Heat the vinegar and sugar with 125ml of water in a small pan. Stir with a spoon until the sugar dissolves, then bring to a gentle simmer. Remove from the heat and add the coriander and mustard seeds.
  • Place the cucumber in a small bowl or sterilised jar and add the nigella seeds. Pour over the pickling liquid and leave to cool and pickle for 1–4 hours.
  • To make the sticky rice, empty 1 can of coconut milk into a medium saucepan. Fill the empty tin with boiling water and add to the pan. Add a tin-full of rice, bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat, cover and set aside.
  • To make the salmon marinade, combine the sesame oil, honey, soy, chilli and ginger together in a bowl. Add the salmon fillets and leave to infuse for 15 minutes.
  • Preheat a grill to medium and place the salmon skin-side down on a lined baking tray. Cook for 5 minutes, turn the salmon over and baste with more of the marinade. Cook for a further 5 minutes.
  • Meanwhile, cook the edamame beans. Place the beans in a small pan, cover with water and bring to the boil. Reduce the heat, simmer for 5 minutes, then strain and set aside.
  • To serve, spoon the rice and edamame beans onto 4 plates. Top with the salmon and dress with the pickled cucumber. Sprinkle over the sesame seeds, garnish with pea shoots and serve immediately.

Notes

Cuisine Solutions’ Chefs’ Top Tip: Try adding a sprinkle of furikake seasoning to finish the dish
Tried this recipe?Let us know how it was!
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