Ingredients
1 x Chefs’ Selections Salmon Portion 140g -160g
2 tbsp Lyle’s Maple Flavour Syrup
2 tbsp Light Miso Paste
1 fresh Lime
1 cup Rice
½ tbsp Cooking Oil
1 tbsp Mirin
Tenderstem Broccoli
Half Pak Choi
Sliced Jalapeños
Sliced Spring Onion
Cumin Seeds
Sunflower Seeds
Method
1. Marinate the salmon. Mix 2 tbsp Lyle’s maple flavour syrup, 2 tbsp light miso paste, 2 tbsp lime juice, and ½ tbsp cooking oil in a bowl. Add the salmon portion, coat well, and leave to marinate.
2. Cook the rice. Place 1 cup of rice in a pan with 2 cups of water. Cook for approximately 20 minutes, until the water is absorbed. Stir in 1 tbsp lime juice and 1 tbsp mirin (optional).
3. Cook the salmon. Place the marinated salmon on a lined tray and cook in the oven at 180°C for 10–12 minutes, until cooked through.
4. Cook the greens. Stir-fry the pak choi, tenderstem broccoli, and other Asian greens in a wok or frying pan for 3–4 minutes, until just tender.
5. Serve. Plate the jasmine rice and top with the glazed salmon and dress with jalapeño, spring onion, and seeds. Serve alongside the Asian greens.
