Sweet Sesame & Soy Salmon with Smashed Avocado Recipe

Ingredients

200g short grain brown rice
1 red onion
2 limes
A thumb of ginger
1 garlic clove
1 chilli
4 tbsp tamari sauce
2 tbsp toasted sesame oil
1 tbsp honey
1 tbsp sesame seeds
2 salmon fillets
1 carrot
½ cucumber
200g smashed avocado

Prep: 25 mins | Cook: 55 mins

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Method

1. Scoop the rice into a sieve and rinse well under cold water. Tip the rice into a small pan. Add 400ml water and a pinch of salt. Cover, bring to the boil then turn the heat right down. Gently cook for 40 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5-10 mins to finish cooking the rice.

2. Trim, peel and finely slice the red onion. Add it to a small bowl. Halve one of the limes and squeeze in the juice. Add a pinch of salt and scrunch together for 1-2 mins. Set aside to lightly pickle.

3. Meanwhile, peel and finely grate the ginger and the garlic into a small bowl. Thinly slice the chilli and add to the bowl. Pour in 3 tbsp tamari, 1 tbsp sesame oil, 1 tbsp honey and add 1 tbsp sesame seeds. Squeeze in the juice from the remaining lime and stir well. Add the salmon fillets and marinade for 5 mins.

4. Meanwhile, peel the carrot and slice it into thin matchsticks. Finely dice the cucumber. Set aside.

5. Line a grill pan or baking tray with foil. Lift the salmon fillets out of the marinade and place them, skin-side down, on the foil. Spoon or brush over a little extra marinade from the dish. Slide under the grill and cook for 5-8 mins till the salmon is pink. You don’t need to turn it over, it will cook all the way through. To check, press with a fork. The salmon will flake easily and its flesh will be opaque. Remove from the oven.

6. Check the rice. When the water has absorbed and the grains are tender, use a fork to lighty fluff up. Drizzle in 1 tbsp tamari sauce amd stir to mix.

7. Divide the rice between two plates. Spoon over the smashed avocado. Scatter over the diced cucumber and carrot matchsticks. Using a spatula, carefully slide the salmon on top of the rice. Scatter over the pickled red onion to serve.