Inspiration
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 jasmine rice
½ tbsp sesame oil
1 tbsp mirin
Tenderstem® broccoli
Half pak choi
Sliced red jalapeños
Sliced spring onion
Black sesame seeds
White sesame seeds
½ tbsp sesame oil
> Marinate the salmon
Mix 2 tbsp Lyle’s maple flavour syrup, 2 tbsp light miso paste, 2 tbsp lime juice, and ½ tbsp sesame oil in a bowl. Add the salmon portion, coat well, and leave to marinate.
> Cook the rice
Place 1 cup of jasmine 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).
> 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.
> 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.
> Serve
Plate the jasmine rice and top with the glazed salmon and dress with red jalapeño, spring onion, and white & black sesame seeds. Serve alongside the Asian greens.