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31
MARINATED SALMON WITH
COCONUT RICE
Serves 2
¼ cup soy sauce
¼ cup mirin
1-2 tablespoons ginger, finely chopped
1 teaspoon brown sugar
2 Atlantic salmon cutlets
Coconut Rice:
1 cup jasmine rice
1 cup/8.5oz (250ml) coconut milk
¾ cup/6.5oz (190ml) water
1 teaspoon sea salt
Fresh coriander leaves, for serving
Finely sliced red chilli, for serving
Lime wedges, for serving
1. Place soy sauce, mirin, ginger and
brown sugar into a shallow container.
Add salmon and coat well with soy
sauce mixture. Cover and refrigerate
1-2 hours.
2. Fill water reservoir to MAX level, insert
the drip tray then place steamer
basket (–) on top.
3. Wash rice and drain well. Place rice,
coconut milk, water and salt into the
rice/sauce cooking bowl and stir. Insert
into the steamer basket, cover with lid.
4. Set steaming timer to 35-40 minutes
or until rice is cooked and liquid is
absorbed. Adjust for shorter or longer
cooking time as required.
5. Remove rice/sauce cooking bowl from
steamer when rice is cooked, set aside
and keep warm until ready to serve.
6. Remove salmon from marinade, place
into steamer basket (–) and cover
with lid.
7. Set steaming timer to 10–12 minutes.
Adjust for shorter or longer cooking time
as required.
8. Remove salmon when cooked, place
onto serving plates.
Serve salmon with coconut rice, fresh
coriander leaves, sliced red chili and
wedges of lime.
RECIPES