Recipes
Date posted: 13/05/2022
Ingredients
| Boned fresh salmon | 2 pieces |
| Root ginger | 10g |
| Tamari soy sauce | 30ml |
| Lee kum kee teriyaki | 40g |
| Clear blossom honey | 10g |
| 3 colour quinoa | 200g |
| Tilda brown and white rice | 300g |
| Caster sugar drum | 10g |
| Rice vinegar | 70ml |
| Bunched radish | 30g |
| Red chillis | 2g |
| Coriander | 6g |
| Fancy lettuce little gem | 1/2 |
| Spring onion trimmed | 0.02 of a whole (a few slices) |
| Lime | 1/2 |
| Crispy fried onions | 10g |
| Sesame seeds | 4g |
| Whole black sesame seeds | 2g |
| Sriracha hot chilli sauce | 60ml |
| Mayonnaise | 40ml |
| Toasted sesame oil | 6ml |
| (Pickled cucumber) White wine vinegar | 7.33ml |
| (Pickled cucumber) fennel seeds | 0.07g |
| (Pickled cucumber) whole black peppercorn | 0.03g |
| (Pickled cucumber) cumin seeds | 0.03g |
| (Pickled cucumber) white mustard seeds | 0.07g |
| (Pickled cucumber) caster sugar drum | 2g |
| (Pickled cucumber) cucumber | 0.07 |
| (Pickled cucumber) dill | 0.13g |
Method
- Cook the grains drain and chill - Place into a bowl.
- Marinade the salmon in soy sauce, chopped ginger, teriyaki and honey for about 20 minutes. BBQ or chargrill the salmon until required.
- Heat the vinegar, sugar and sesame oil and then dress the grains - set to one side.
- Slice the radish, spring onions, red chilli and little gem- set to one side.
- Toast the sesame seeds and mix with the black.
- Arrange the rice & quinoa into a serving bowl and then top with all the ingredients - finish with sesame seeds, crispy onions and pickled cucumber.
- Mix the sriracha & mayonnaise together and serve alongside the dish.