Grilled Salmon with japanese styled rice
Recipe of the month Grilled Salmon with Japanese styled rice and steamed broccoli
2 cups Sushi Rice
4 Cloves Garlic
1 Knob Butter
3 Tbsp.Soy Sauce
6 pieces Salmon
3 Tbsp. Maple Syrup
2 Tbsp. Soft Brown Sugar
1/2 Lime or lemon
2 Tbsp.Sesame Seeds
1 Head Broccoli
Place Plates in the simmer oven to warm.
Wash 2 cups of sushi rice and place in 18cm Scanpan pot
Add 3 cups of water, crushed garlic, butter and soy
Bring to a rapid boil without the lid for 1 min. Replace lid move pot to simmer end of hob top and slow simmer for 10mins (remember the timer)While rice is simmer you have time to prepare the salmon. Or if you like prepare the salmon early in the day.
Place salmon fillets on tin foil lined baking tray (saves cleaning up)
Take a small bowl and add maple syrup, brown sugar, zest of lime, juice of Â½ a lime.
Mix with a pastry brush, brush onto salmon and sprinkle with sesame seeds. Salmon is now ready for cooking.
Once rice has simmered for 10mins remove from hob top and place on cork tile sitting on the cookers enamel top to keep warm and cooking to continue.
Place your salmon in the oven two runs from the top. This will take 12-15 mins to cook at 220c depending on the thickness of the fish.
Cut you head of Broccoli into pieces and place in a 20cm Scanpan Pot, add 100mls of water, season if you wish. Place lid on pot.
Bring water to a rapid boil for 5 min serve.
Remove plates from simmer oven fluff rice with a fork and spoon rice onto warmed plates. Add grilled salmon to top of rice
Place broccoli alongside and serve.