Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- medium bowl
- small bowl
- rice cooker (or pot with lid)
Ingredients
Units
Scale
SALMON
- 300 grams salmon fillet
- 1 tbsp cajun seasoning
- 2 tbsp olive oil
- 50 grams mayonnaise
- 50 grams sweet &; sour sauce
- 1 tbsp sriracha sauce
- 1 tbsp lemon juice
- 1 tsp crispy chili oil
- 1 garlic clove
- 300 grams jasmine rice
- 400 milliliters water
- spring onions
Instructions
- Preheat the oven to 180°C (350°F)
- Cut the spring onions into thin strips.
- Cut the lemon in half.
- Peel the garlic clove.
- Pat the salmon dry and cut into large pieces.
- Wash the rice until the water runs clear. Then cook the rice with 400ml (1 3/4 cups) of fresh water in the rice cooker. If you don’t have a rice cooker, you can cook the rice in a pot with a lid. To do so bring to a boil and then finish cooking on the lowest setting with the lid on.
- In a medium-sized bowl, mix together the marinade for the salmon. Stir together the olive oil and Cajun seasoning and add the salmon bites. Stir everything well and then place the salmon pieces on a baking tray lined with baking paper.
- Meanwhile, prepare the sauce. In a small bowl, mix together the mayonnaise, sweet and sour sauce, Sriracha, lemon juice, crispy chili oil and crushed garlic.
- Remove the salmon from the oven after 5-7 minutes. Now divide the rice into two bowls, place the salmon bites on top and spread the sauce over them. Finally, top with spring onions.
- Cook Time: 25 min
