Japanese inspired salmon & brown rice salad
Serves 4
Ingredients
3 tbsp mirin
1 tbsp sake
2 tbsp tamari
1 tsp sesame oil
1 tsp sugar
4 fillets of fresh salmon
1/2 a cucumber – thinly sliced
1 large shallot – thinly sliced
3 tbsp rice wine vinegar
1 tbsp sugar
1.5 cups Brown Rice
1 cup Kewpie Mayo
1 tbsp wasabi
2 large zucchinis – ribboned
1 large avocado – diced
1 capsicum – thinly sliced
1.5 cups edamame beans
Instructions
Pre heat the oven to 200 fan bake. Mix the first 5 ingredients together in a large bowl. Add the salmon fillets and set aside.
Mix the cucumber and shallots together in a bowl. In a separate bowl mix the rice wine vinegar together with the sugar, stir for a minute and then pour over the cucumber & shallots. Stir it altogether so they are well coated.
Wash the rice well under cold water, then cook it as per the packet instructions.
Mix the mayo & wasabi together in a small serving bowl.
Place the salmon & marinade into a baking dish and cook the salmon for roughly 12 minutes depending on the thickness.
Slice and dice all the remaining vegetables.
Spoon the cooked rice onto a large serving platter. Add the zucchini, avocado, capsicum and edamame beans around the dish. Then drain the cucumbers and shallots and place these onto the dish. Carefully put the cooked salmon onto the rice, pouring the marinade ingredients on top.
Garnish with fresh herbs, sesame seeds and Japanese dried chilli and enjoy!
