RECIPES
Marinated salmon with coconut rice
Serves 2
¼cup soy sauce
¼cup mirin
1 teaspoon brown sugar
2 Atlantic salmon cutlets
Coconut Rice:
1 cup jasmine rice
1 cup/8.5oz (250ml) coconut milk
¾cup/6.5oz (190ml) water 1 teaspoon sea salt
Fresh coriander leaves, for serving Finely sliced red chilli, for serving Lime wedges, for serving
1.Place soy sauce, mirin, ginger and brown sugar into a shallow container. Add salmon and coat well with soy sauce mixture. Cover and refrigerate
2.Fill water reservoir to MAX level, insert the drip tray then place steamer basket
3.Wash rice and drain well. Place rice, coconut milk, water and salt into the rice/sauce cooking bowl and stir. Insert into the steamer basket, cover with lid.
4.Set steaming timer to
5.Remove rice/sauce cooking bowl from steamer when rice is cooked, set aside and keep warm until ready to serve.
6.Remove salmon from marinade, place into steamer basket
7.Set steaming timer to
8.Remove salmon when cooked, place onto serving plates.
Serve salmon with coconut rice, fresh coriander leaves, sliced red chili and wedges of lime.
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