Prep time: 30-45 minutes
Cook time: 30 minutes
Serves: 4-6 people
Ingredients for salmon:
125 ml olive oil
10-12 garlic cloves
3-4 cm piece of ginger
4-5 tbsp. coconut sugar
2-3 red chili without seeds
1 tbsp. sea salt
1 tsp. Chinese five spice
½ tsp. black pepper
4-6 salmon pieces approximately 150g each
Ingredients for rice:
500 g white sushi rice
2-3 cm piece of ginger
3-4 garlic cloves
3-4 tbsp. salted peanuts
2 tbsp. sesame seeds
2-3 tsp. toasted sesame oil
2 tsp. brown rice vinegar
1 small red chili
1 tsp. sea salt
Handful coriander leaves
Ingredients for salad:
1 medium head savoy cabbage
300g mange tout
2 garlic cloves
1-2 tsp. olive oil
1 red chili
Sea salt
Instructions:
- Blend all ingredients for the salmon into a paste and then spread evenly over your salmon fillets and leave to marinade for at least 2h or overnight.
- Pre-heat oven to 230 degrees C.
- Wash 500g of white sushi rice in cold water and drain.
- Transfer to a saucepan with 800 ml of cold water and leave to soak for 30 min.
- Bring to boil, cover and simmer for 10-12 minutes on low heat or until water has bean absorbed. Leave to stand covered for 10-15 min.
- In a dry pan toast sesame seeds and salted peanuts. When ready add to your rice.
- Finely chop your red chilli, ginger and garlic, then add to rice. Season rice with salt and brown rice vinegar.
- Wash and shred one head of savoy cabbage, then mix it with your: chilli, garlic, mange tout, salt and olive oil, then roast everything together for 10 minutes.
- Place the salmon on baking tray with some grease proof baking paper and roast for 10-14 minutes.
- Remove veg and salmon from the oven then serve on a bed of rice.
Nutritional Information:
Calories: 539kcal
Carbohydrates: 29.7g
Of which sugars: 7.1g
Protein: 42g
Fat: 30.7g
*Recipe provided by our chefs at Natural Fitness Food.
