This omega 3 packed dish is full of essential fatty acids, crunch and a zing of freshness from the pickled cucumber, it’s become my new go to 10 minute lunch.
INGREDIENTS
Serves 1:
1 salmon fillet, cut into large chunks
80g rice
1/2 cucumber, peeled into ribbons
A handful of radishes, thinly sliced
Fresh coriander
Sesame seeds
A good drizzle of miso & sesame dressing
Pickling mix:
1/2 tbsp white wine vinegar
1/2 tbsp sugar
A pinch of salt
A small handful of dill
INSTRUCTIONS
1. Marinate your salmon in a generous amount of your miso & sesame dressing. You can marinate overnight for extra flavour, or for just 15 mins in the fridge if you’re short on time.
2. Make your pickling mixture by mixing together the vinegar, sugar, dill and a pinch of salt in a bowl. Add the cucumber ribbons and sliced radishes & then set aside.
3. Cook your rice as per packet instructions.
4. Add some oil to a frying pan, and add your salmon. Pan fry for 2-3 mins on each side until starting to go nice and golden. Add some more miso & sesame dressing once cooked and sprinkle with sesame seeds.
5. Spoon the rice into a bowl, add your pickled cucumber and radishes, and top with your pan fried salmon. Sprinkle with more sesame seeds, coriander and squeeze more miso & sesame dressing.
