Lime, Chilli and Ginger Glazed Regal Salmon with Japanese Rice and Greens
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Glazed salmon and greens
|600 g||Regal Salmon fresh portions, pin-boned|
|1 tbsp||Sweet chilli sauce|
|1||Lime, finely grated zest and juice|
|1 inch||Ginger, sliced thinly and cut into matchsticks|
|4 bunches||Asian greens, e.g. bok choy, gai larn,tat soi, trimmed|
|1 to drizzle||Sesame oil|
- Cook rice according to packet instructions. Add soya sauce, butter and sesame seeds and mix through the rice.Preheat oven to 200oC. Lay salmon fillets, skin side down on an oven or baking tray lined with baking paper. Mix sweet chilli, lime juice and zest and ginger and spoon over salmon. Season with salt and freshly ground black pepper. Bake for 6-7 minutes or until salmon is just cooked through.
- Cook greens in boiling water for 1 minute. Drain and drizzle with a little sesame oil.
- Divide rice between plates, top with a piece of salmon and Asian greens.