Oriental Salmon Skewers with Zingy Jasmine Rice

Oriental Salmon Skewers with Zingy Jasmine Rice
By David Jones
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Oriental Salmon Skewers with Zingy Jasmine Rice

Made in the 5 in 1 Tower Digital Air Fryer

Serves 4

Prep time 10 minutes

Cook time 25 minutes

 

Ingredients

240g Jasmine rice

1 lime,

2 tbsp dark soy sauce

2 tbsp honey

2 tbsp hoisin sauce

1 clove garlic, grated or crushed

2 tbsp sesame oil

15g sesame seeds

400g skinless salmon

300g Tender stem broccoli

8 short bamboo skewers, soaked

 

Method

  1. Bring a pan of water to the boil, add the rice then cook for 15 minutes until tender,  drain and return the rice to the pan then cover with a lid to keep warm. Zest the lime and cut into wedges.
  2. Pour the soy sauce, honey, hoisin sauce, garlic, 1 tbsp sesame oil and sesame seeds into a bowl, stir to combine.
  3. Slice the salmon fillets into 2cm wide pieces, pop into the marinade and mix well to coat. Divide the marinated salmon pieces between the skewers (one skewer per person). And place on an air flow rack lined with parchment paper. Pour any remaining marinade into a small pan.
  4. Cut the tender stem broccoli lengthways (if it is thick), place on an air flow rack lined with parchment and drizzle over the remaining sesame oil.
  5. Place the salmon on the top shelf and the broccoli on the middle shelf and set the temperature to 180C.  Cook for 15 minutes, until the salmon is cooked and the broccoli is tender.
  6. When salmon is almost cooked,gently heat the remaining marinade and stir the lime zest through the rice. Serve the salmon and rice on warm plates with the broccoli on the side and drizzle over the remaining marinade.

Tip

For a spicier flavour add some chopped red chilli to the marinade.

8 February 2021
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