You should definitely try this one! DELICIOUS! :d i have made it more than once already actually, but i did do it the first time in Australia ;)
just don't get discouraged by the long list of ingredients and extensive text! It is actually not that hard :)
Here it goes:
serves 4 ~ preparation 10min ~ cooking 30min
What you need:
for the Salmon:
- 1 tsp olive oil
- 2 cloves garlic finely chopped
- 2 tbsp fresh ginger, peeled and finely chopped (if not available, 2 tbsp crushed ginger will do)
- 1 small red chilli, seeded and finely chopped (if not, 1/2 tsp chilli paste)
- 1/4 cup orange juice, no added sugar (60ml)
- 1/4 cup soy sauce (60ml)
- 1/4 cup liquid honey (60 ml)
- 1 tbsp fresh coriander, chopped
- zest of 1 lemon
- 1 tbsp olive oil
- 4x200g salmon fillet (with skin)
- 2 bunches of buk choy, quartered
- coriander for garnish
For the coconut rice:
- 1 cup Basmati rice
- 1 chicken stock cube (= 1 1/4 cups or 300ml stock)
- 1 cup coconut milk (250ml)
- 1/2 tsp salt
- shredded coconut, lightly toasted for garnish (i didn't do this...)
To your aprons:
1. Heat the 1 tsp of oil in a medium saucepan. Add the garlic, 1 tbsp of ginger, and chilii and stir over low heat for 2 minutes. Add the orange juice and reduce by half. Add the soy sauce and honey and cook for 4-5min, or until the glaze thickens slightly. Add the coriander, lemon zest, and remaining tbsp of ginger and remove from heat.
2. Heat the 1 tbsp of oil in a large non-stick frying pan over medium-high heat. Remove the skin from the salmon (easier to do if you quickly fry the salmon skin down for 15-30 sec, should then come off very easily :) ). Season the fillets with pepper. Cook for 1 min or until just golden brown, then flip with spatula and cook on the other side for 30sec. Remove the salmon to a foil lined oven tray. Preheat the grill.
3. Spoon a generous layer of the glaze over each salmon fillet and place under the grill for 2-3min or until the glaze is sticky and caramelised and the fish is cooked through. Reserve remaining glaze.
4. Steam the buk choy utnil tender, about 3min. Arrange 3 quarters of buk choy onto the centre of 4 serving plates. Place the salmon fillets over the top of the buk choy and spoon some of the remaining glaze over and around the salmon. Scatter over coriander and serve with coconut rice.
AHA! YES! Do not forget to prepare the coconut rice! ;)
Method for coconut rice:
1. Rinse the rice in a sieve under cold running water until the water runs clear. Drain.
2. Combine the stock, coconut milk, and salt in a large heavy saucepan over medium-high heat and bring to a simmer. Reduce the heat to low. Add the rice and stir constantely for 1 minute cover the pan and simmer over low heat, without stirring, for 15min or until the rice is almost tender and most of the liquid has been absorbed.
3. Remove from the heat and let stand covered for 10min, or until the rice is tender and all of the liquid has been absorbed. Lightly fluff up the rice with a fork. Transfer the rice to bowls and garnisg with the toasted coconut and serve.
As you can see in the picture, I didn't place it exactly as the suggest, but that is all up to your own creativity really ;)
Hope you'll enjoy it as much as i do :) ~~ Bon Appétit! ~~
**Gg**
