Itsu 20-minute Suppers: Quick, Simple & Delicious Noodles, Grains, Rice & Soups by Blanche Vaughan & Julian Metcalfe
Author:Blanche Vaughan & Julian Metcalfe [Vaughan, Blanche]
Language: eng
Format: azw
Publisher: Octopus Books
Published: 2016-02-24T16:00:00+00:00
Heat the grill to a mediumâhigh heat.
Cook the rice with the measured water and salt as described here also adding the beans or/and peas to the pan.
While the rice is cooking, put all the glaze ingredients into a small saucepan and heat, stirring, to a smooth liquid, then pour over the salmon fillets on a plate, turning them to coat completely.
Heat an ovenproof frying pan over a high heat, add the oil and heat until smoking hot. Place the salmon fillets in the pan, skin-side down, and brush with the remaining glaze from the plate. Fry for 1 minute, then place the frying pan under the grill and cook for 8â10 minutes, depending on the thickness of the fillets. The surface should appear browned and glazed when it is ready and the flesh just cooked through.
Meanwhile, put all the sauce ingredients into a jug and use a stick blender to blend to a sauce.
To serve, remove the salmon from the frying pan by sliding a metal spatula between the flesh and the skin, leaving the skin in the pan. Put a salmon fillet on each plate. Spoon a mound of the rice and beans or/and peas next to it and serve with the ginger sauce and soy sauce.
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