Japanese inspired salmon rice is a delicious fish dish packed with vegetables and includes brown rice that will be digested slowly, keeping your blood sugar balanced and supporting your metabolism. The fish and vegetables can be cooked in the time it takes the rice to cook and the rainbow of vegetables provide plenty of anti-oxidants to reduce inflammation which also helps with metabolic health.
Japanese inspired salmon rice
Japanese inspired salmon rice is a delicious fish dish packed with vegetables and includes brown rice that will be digested slowly, keeping your blood sugar balanced and supporting your metabolism. The fish and vegetables can be cooked in the time it takes the rice to cook and the rainbow of vegetables provide plenty of anti-oxidants to reduce inflammation which also helps with metabolic health.
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
- 1 tbsp coconut oil
- 2 pieces fresh salmon, skin removed
- 1 onion
- 1 carrot chopped into small pieces
- ½ red pepper chopped into small pieces
- 1 courgette chopped
- 3 – 4 sprigs of broccoli, cut into small sections
- 2 – 3 cm piece ginger, grated
- 2 cloves garlic chopped
- 1 tbsp tamari
- 1 teaspoon mirin, rice wine or sherry
- grated rind of ½ lemon
- juice of ½ – 1 lemon
- 1 tsp sesame oil
- 70g basmati brown rice
- 250 ml water
Instructions
- Heat the water to boiling and add it to a pan with the brown basmati rice. Bring back to the boil, cover and simmer for 20 – 25 minutes. If you prefer this can be done ahead of time and the rice can be cooled before use.
- Heat the coconut oil in a wok or large frying pan and cook the salmon for 3 minutes per side. When cooked through remove from the pan, flake it with a fork and set aside. It doesn’t matter if the salmon is not completely cooked through at this stage as it will finish cooking when returned to the pan later.
- Add the onions to the pan and fry until they soften, stirring occasionally.
- Add the other vegetables, grated ginger, lemon rind and garlic and continue stir-frying on a medium heat until they soften.
- When the vegetables are cooked (they should retain some crunch) add the flaked salmon, tamari, mirin/rice wine/sherry and lemon juice and stir well.
- Add the rice to the pan and stir it in.
- Turn off the heat and drizzle with a little sesame oil.
- Stir and serve.
- Prep Time: 10
- Cook Time: 20
