Last Saturday we walked all over the city as we hadn’t in a long time. I don’t know why, but lately we’re staying a lot at home on weekends. But you know Christmas time… we leave home with a plan but start to think “maybe we should buy this… maybe we should do that…” and only back home we realized we have walked more than 10 km!
On days like that I like to cook simpler dinners. Here at home we have this rule of fun Saturday nights so we go out to dinner or make something special at home together. But good meals don’t necessarily mean complicated meals.
So I’m glad I had this kit from Good Food because it was the easiest choice. And salmon is the best protein to always have at home because 1) it’s easy and fast to cook 2) goes well with a variety of seasoning and 3) it’s beautiful (I know, this is not important, but I love the salmon color on a plate).
Mirin-Glazed Salmon with Sesame-Black Salt
adminLast Saturday we walked all over the city as we hadn’t in a long time. I don’t know why, but lately we’re staying a lot at home on weekends. But you know Christmas time… we leave home with a plan but start to think “maybe we should buy this… maybe we should do that…” and [...]Recipessalmon recipe, glazed salmon, mirin-glazed, mirin salmonAsian Print This
Serves: 2 Prep Time:
Nutrition facts:870 calories20 grams fat
Rating: 5.0/5 ( 1 voted )
2 Salmon fillets
150g Shredded red cabbage
170g Baby bok choy
157g Jasmine rice
30ml Rice vinegar
15ml Sesame oil
6g Black & white sesame seeds
2g Black salt
13g Mild Korean Spice Blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Cook the rice
In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add ½ the rice vinegar, ½ the sesame oil and ½ the sesame seeds. Fluff the cooked rice with a fork and set aside in a warm spot.
Mise en place
While the rice cooks, separate the bok choy leaves, discarding the root end (halve the leaves crosswise if large). Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. In a small bowl, combine the black salt and remaining sesame seeds; season with a pinch of the spice blend and pepper.
Cook the cabbage
In a large pan, heat a drizzle of oil on medium. Add ½ the white bottomsof the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cabbage and ½ the mirin; season with ⅓ of the remaining spice blend (to taste). Cook, stirring frequently, 2 to 3 minutes, until softened. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
Cook the bok choy
In the same pan, heat a drizzle of oil on medium. Add the remaining white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bok choy and remaining sesame oil. Cook, stirring frequently, 2 to 3 minutes, until wilted; season with ½ the remaining spice blend (to taste). Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
Cook the salmon
In the same pan, heat a drizzle of oil on medium-high. Pat the salmon fillets dry with a paper towel; season with as much of the remaining spice blend as you’d like. Add the salmon* to the pan and cook, 2 to 3 minutes per side, until browned and cooked as desired. Add the remaining vinegar, mirin and 2 tsp water (double for 4 portions). Cook, spooning the sauce over the fish, 1 to 2 minutes, until glazed.
Plate your dish
Divide the finished sesame rice between your bowls. Top with the cabbage, bok choy and salmon. Sprinkle the salmon and vegetables with as much of the sesame-black salt mixture as you’d like. Garnish the dish with as many of the green tops of the scallions as you’d like. Bon appétit!
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