Want a fresh dinner that’s weeknight friendly? Crispy, protein-rich salmon bites are tossed in a sweet-savory glaze and served over veggie-packed green fried rice. Fast to make, without sacrificing flavor!
Serves: 2
Time to cook: 20 minutes
Ingredients:
- 280g (10 oz) salmon
- 2 tbsp tamari
- 1 tbsp honey
- 2 tsp rice wine vinegar
For the rice:
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 2 spring onions, finely chopped, green tips reserved
- 1 zucchini, diced
- ½ head broccoli, florets finely chopped
- ¾ cup edamame beans (we use frozen)
- 2 cups (300g) cooked brown rice
- 2 tsp tamari
- 2 tsp sesame oil
To serve:
- 2 tsp sesame seeds
- ½ lime, juiced
- 2 tsp chili crunch (optional)
Method:
Slice the salmon into cubes and place in a small bowl. Whisk together the tamari, honey, and rice wine vinegar. Season with a crack of black pepper. Pour over the salmon and leave to marinate for a minimum of 10 minutes, turning half way through.
Whilst the salmon is marinating, prepare the fried rice. Heat the olive oil in a large fry pan or wok over a medium high heat. Add the garlic and white spring onion. Sauté for 2–3 minutes or until fragrant. Add the zucchini and broccoli to the pan and season with sea salt. Sauté for 3–4 minutes or until the zucchini is golden and the broccoli is bright green. Add in the edamame and cooked brown rice. Stir to combine before adding in the tamari. Cook for 1–2 minutes or until the rice is heated through. Remove from the heat and stir through the sesame oil.
Place the salmon pieces in the air-fryer basket. Air-fry at 200°C or 390°F for 5 minutes. Alternatively, you can cook the salmon pieces in a frying pan over a medium heat until cooked to your liking.
To serve, divide the green fried rice between two plates. Place the salmon bites on top followed by a sprinkle of sesame seeds. Finish with the reserved green spring onion tops, a squeeze of lime juice and chili crunch, if using.
Any leftovers can be stored in the fridge in an airtight container for up to 2 days. Reheat before serving.
