Recipes

Shallot Brown Rice with Teriyaki Salmon

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The trick to cooking any fish is not to overcook it.  With salmon, it is even easier because salmon can be eaten raw.  I usually like my salmon medium rare but you can cook this to your preference.

SERVES 4

1 cup brown rice, washed
3 cups water
12 tablespoons bottled teriyaki sauce (Kikkoman is good.)
2 tablespoons Bovril
4 tablespoons sugar
4 salmon fillets (approximately 150g each), with skin on, cut into slices about 3cm thick
10 shallots, peeled, and thinly sliced cup canola oil
2 tablespoons mirin
Salt and pepper to taste
4 sprigs fresh coriander, roughly chopped 2 calamansi limes, halved

DIRECTIONS

  •  Put the rice and water in a rice cooker. Let it stand for 30 minutes before turning it on. Cook until done (i.e. the liquid has been absorbed). Fluff with a fork. Set aside.
  • While the rice is cooking, prepare the marinade for the fish. Combine the teriyaki sauce, Bovril and sugar well and add in the salmon fillets. Mix thoroughly, ensuring the fillets are well covered with the marinade. Set aside.
  • In a wok, fry the shallots in canola oil until brown and almost crispy. Be careful as they go from golden to burnt very quickly! Remove from the heat immediately and strain the shallots over a bowl, saving the oil. Mix the rice with the mirin and fried shallots, adding a tablespoon of the shallot oil and salt and pepper to taste.
  • In a non-stick pan, pan-fry the marinated salmon fillets over high heat for about 2 minutes on each side. Remove the fillets and put each on a plate. Pour the remaining marinade into the pan. Boil to reduce it so that it becomes a syrupy sauce. Then, spoon it over the salmon. Garnish with the coriander and lime, and serve it with the shallot brown rice. Extra sauce can be served on the side.
Other Notes:
If there is any extra oil from frying the shallots, strain it into a jar and keep it in the fridge. You can use it when stir-frying anything; it’ll give your dishes a lovely flavour boost.If you don’t eat beef, just leave out the Bovril.
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