Sticky Salmon Bowl with Asian Greens

Monday, May 29th, 2023 | Farm Fresh

By Erin Hall – The Longevity Nutritionist

Sticky Salmon Bowl with Asian Greens
Serves 2
(DF, GF & RSF)

Ingredients:

• 2 organic Atlantic salmon fillets
• 1/2 cup black rice
• 1 pak choi bunch
• 1 small green wombok cabbage
• 100g shiitake mushroom
• 1 shallot, thinly sliced
• 1/3 cup spring onion, sliced
• 1 birds eye chilli, finely sliced
• 2 teaspoon black sesame seeds
  Salt and pepper to taste
• Coriander, to garnish
  Marinade:
• 2 teaspoon fresh ginger, minced
• 2 garlic cloves, minced
• 1 tablespoon tamari sauce
• 2 tablespoon fish sauce
• 1 tablespoon honey
• 1 teaspoon tobasco
  
  

Method

• Combine marinade ingredients in a small bowl and mix well. Pour mixture in a large ziplock bag
  and add in the salmon fillets to coat them evenly. Place in the refrigerator and allow to marinate
  for at least 30 minutes.
• Bring a medium sized saucepan to the boil and cook black rice according to packet
  instructions. Strain liquid and set aside.
• Using a saucepan with a steam basket, boil water and place pak choi and green wombok
  cabbage in the basket. Cover and steam for 15 minutes. Remove from heat once the greens are
  soft and tender.
• Heat grill on a medium setting and place tray 25cm from the heat source. Place salmon fillets,
  shiitake mushroom and sliced shallot on the baking tray and pour excess marinate over. Grill for
  15 minutes or until the top of the salmon is caramelised and the mushrooms are tender. Make
  sure to keep the excess marinade from the grill.
• Serve with two bowls starting with a bed of black rice. Layer with pak choi, green wombok
  cabbage, salmon fillet, shiitake mushroom and shallot. Garnish with spring onions, coriander,
  birds eye chilli, sesame seeds and salt & pepper to taste. Pour excess marinade from the grill over
  your bowl and enjoy immediately!