Ingredients
- Tasmanian Salmon 280g skin off (cubed)
- Soy sauce of choice (30mls)
- Honey (2 tbs)
- Virgin olive oil (2 tbs)
- Coles superfood slaw mix
- Jasmine rice (2 cups makes 4 filling meals)
- Lebanese cucumber cut finely
- Spinach (cut finely)
- Red capsicum 1/4 (cut finely cubed)
- Kewpie Mayonnaise - Siracha Flavour
- Sesame seeds
Method
- Mix the honey, soy sauce and virgin olive oil together to make marinate for the salmon.
- Chop up the salmon pieces into smaller 2cm by 2cm cubes and places in bowl to marinate. Leave in fridge for 20 - 30 minutes.
- Rinse jasmine rice then boil. Normally 1 cup of rice to 1 and 1/2 cup of water ratio. Boil for 10-15 minutes until rice is cooked. Place in serving bowls / containers.
- Cook the salmon by placing skin faced down, 160 degrees for 12 minutes fan forced.Extra marinate can be used to put over the rice or salad. Place on counter to cool. Sprinkle sesame seeds over salmon.
- While waiting for salmon to cool, place a handful of slaw ontop of bed of rice and add salmon. Add any additional sides such as avocado, cucumber, capsicum to the dish.
- Top with Kewpie mayonnaise with Siracha to taste. Enjoy!
Product used in recipe
- Kewpie - Kewpie Mayonnaise Sriracha Flavour
