Asian Inspired Wild Salmon & Wild Rice

This is a perfect quick, simple and healthy recipe to make full of delicious Asian inspired flavours.
High in omega-3 fatty acids which provide a super boost to skin, hair, brain health and more.

If you like a more pungent Asian kick increase the quantities of ginger, chilli and soy sauce.

Serves 2
Takes 30 minutes

Ingredients

2 wild salmon fillets
2 peeled cloves garlic
1 inch cube peeled fresh ginger
½ red chilli
1 squeezed lime
25ml sesame seed oil
15ml soy sauce
15ml mirin
1tsp ketiap manis
1 tsp honey
150gm pre-cooked wild rice
½ grated courgette
1 free range
egg pinch salt
black pepper
bunch of chopped fresh coriander

Method
1. Prepare the Asian marinade. Very finely chop the cloves of garlic, ginger and chilli, then place into a mixing bowl. Add the lime juice, sesame oil, soy sauce, mirin, ketiap manis, honey and mix well.

2. Pour ½ of the marinade over the salmon fillets, then sit to one side.

3. Add the spring onions to the marinade, coat them well, let them sit in the marinade to one side.

4. Prepare the rice cakes. Squeeze out any excess fluid from the courgette. Add the rice, courgette, egg, salt and pepper to a food processor and blitz intertidally to maintain the rice texture. Place parchment paper on to a tray, then spoon the mixture into a round biscuit cutter and press down on the mixture firmly onto the parchment paper. Remove the cutter to reveal the rice cake.

5. Heat up a griddle pan to a medium to hot heat, add a little oil to coat the griddle. Place the spring onions onto the griddle, keep turning until chard.

6. Add the rice cake to the griddle until the rice cake is heated through.

7. Add the wild salmon, skin side down, cook for a few minutes.

Just for ease and less washing up I like to use one pan but it is entirely up to you, a wok would be great to use too.

To Serve
1. Place the rice cake onto the pate.
2. Place the salmon on top of the rice cake.
3. Scatter the spring onions on top of the salmon.
4. Drizzle the remaining Asian marinade over the entire dish.
5. Sprinkle with the fresh copped coriander
6. Dress with some vibrant chicory to the side of the dish.

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.