Hoisin Salmon & Rice

Cooking time
Serves2 people

A sweet and sticky salmon dish with stir fried organic greens. The fish is responsibly sourced and green cabbage is full of vits A and C.

6 ratings
layout 1 comment

Ingredients

  • 150g white basmati rice
  • 1 garlic clove
  • A thumb of ginger
  • 1 chilli
  • ½ green cabbage
  • 2 tbsp hoisin sauce
  • 1 tbsp tamari sauce
  • 2 salmon fillets
  • A handful of sesame seeds (optional)
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Method

1. Pop the rice in a bowl. Pour in enough cold water to cover it. Put it to one side to soak. Heat the oven to 220°C/Fan 200°C/Gas 7.
2. Peel and grate the garlic and the ginger. Finely slice the chilli into rounds – flick out the seeds for a milder dish. Separate half the cabbage leaves. Rinse them. Finely slice the leaves.
3. Mix half the garlic and ginger with the hoisin sauce and 1 tbsp of the tamari. Taste and add more tamari if you think it needs it. Fill a kettle and boil it.
4. Brush an ovenproof dish with a little olive oil. Pop the salmon in it. Thickly brush or spoon the marinade all over the salmon.
5. Drain the rice. Tip into a pan. Pour in 250ml hot water from the kettle. Bring to the boil. Cover. Pop on a low heat. Simmer for 6 mins till the water has been absorbed. Let it steam, lid on, for another 2-3 mins.
6. Cook the salmon in the oven for 10 mins till it’s cooked through. While it cooks, warm a splash of oil in a wok or deep frying pan. Add the cabbage. Stir-fry for 5 mins till they’re glossy looking.
7. Add the leftover garlic and ginger with the chilli. Stir-fry for a min or so.
8. Add most of the sesame seeds to the cabbage. Turn over a few times in the pan to mix them. Serve with the salmon, the rice and the rest of the sesame seeds sprinkled on top.
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Seafood Dieter...

Rating

My husband and I never tire of this recipe, it's absolutely delicious!! I do add extra chilli and ginger as we like the kick, I like to add leek to the cabbage too. Highly recommended!!!

Cinnamon Duck

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