Sticky Salmon Rice Bowls
Sticky Salmon Rice Bowls is my go-to weeknight recipe when I want something quick, fresh and healthy!
This recipe has a few of my favourite ingredients all mixed into one, to create the perfect marinade for a piece of salmon! Lime juice, kecap manis (sweet soy), ginger, coriander, chilli - the list goes on!
It comes together in no time, so it is perfect for when you’ve had a busy day and know you need something healthy that will be ready in 20 minutes!
I am also a huge fan of the brown rice cups, especially for recipes like this! However you could substitute any rice that you like.
Also, for those of you that don’t like coriander… yes you can leave it out!
Enjoy - and let a comment below if you try this recipe!
Prep Time: 5min
Cooking Time: 15min
Serves: 2
Ingredients:
2 x salmon fillets without skin
3 TBS Kecap Manis – Sweet soy
1 TBS brown sugar
1 red chilli, deseeded chopped fine
2-3cm piece ginger, grated
3 garlic cloves crushed
1 TBS chopped coriander
½ lime, juiced
2 brown rice cups to serve
Sesame seeds to serve
Method:
Cut your salmon up into 1-2cm cubes and place in a bowl
Grate the ginger and garlic
Chop up the chilli and coriander and add it all into the bowl with the salmon
Add tsqueeze the lime juice and mix
Heat a fry pan over a medium high heat and add a tiny bit of oil
Fry the salmon for a few minutes turning them constantly so the sugar doesn’t burn – about 3-4 mins in total.
Just before you finish cooking, in the last minute pour the rest of the marinade into the pan and let it bubble to reduce and become sticky.
Serve with brown rice and bok choy, garnished with fresh chilli and sesame seeds.
