Sticky Salmon Stir-Fry with Sesame Rice

Sticky Salmon Stir-Fry with Sesame Rice

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 6, 2017.
Order Now
Order Now

Easy peasy salmon meal!

Ingredients

SESAME RICE

  • 2 tablespoons sesame oil
  • 15g sesame seeds
  • 2 cups Japanese brown rice
  • 2½ cups water
  • ½ teaspoon salt

STICKY SALMON STIR-FRY

  • 500g salmon stir-fry pieces
  • 3 tablespoons sticky salmon sauce (reserve remainder)
  • ½ red onion, finely sliced
  • 1 capsicum, core and seeds removed and finely sliced
  • 1 courgette, cut in half lengthways and thinly sliced on an angle
  • ¼ teaspoon salt
  • ½ bag baby spinach leaves
  • Reserved sticky salmon sauce

TO SERVE

  • 40g roasted chopped peanuts

Steps

  1. Heat sesame oil in a large pot on medium heat. Cook sesame seeds for about 1 minute, until toasted. Carefully add rice, water and salt and bring to the boil.
  2. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. While rice cooks, place salmon in a bowl with first measure of sticky salmon sauce and toss to coat. Set aside to marinate.
  4. When rice is steaming, heat a drizzle of oil in a large, deep fry-pan and cook onion and capsicum for about 4 minutes, until softened. Add courgette and salt and stir-fry for about 2 minutes, until just tender. Add salmon and toss gently for about 1 minute, until just cooked.
  5. Add baby spinach and reserved sticky salmon sauce. Remove from heat and gently fold through, until spinach is wilted and salmon and veggies are coated in sticky sauce, about 1 minute.
  6. spoon ¾ cup cooked sesame rice into each bowl and top with sticky salmon stir-fry. Sprinkle with roasted chopped peanuts.

Nutritional Information

Energy 2667 kj
637 kcal
Protein 28.7g
Carbohydrate 49.8g
Fat 37.3g