Blackened salmon with lime black rice

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Salmon coated in a sticky Asian style sauce paired with black rice and a fresh, colourful salsa bringing all the colours of the rainbow to your dinner plate.

No Fish option - replacement is chicken tenderloins.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Peel and grate ginger and finely chop coriander and chilli. Combine with lime zest and juice, 2 tbsp oil and 1 tbsp soy sauce. Toss through cooked rice along with bean shoots.

3. Dice tomatoes, cucumber and slice spring onions. Toss together.

4. Heat a frypan over medium heat (see notes). Coat salmon with 1 tbsp oil, 1/2 tbsp honey and 1 tbsp soy sauce. Cook in pan for 3-4 minutes on each side, or until cooked through. Remove from pan.

5. Divide rice and salmon between plates. Top with salsa to serve.

Line frypan with baking paper to prevent the honey from sticking.

Use a neutral oil such as grape seed oil for the dressing.

No Fish option - replacement is chicken tenderloins.

Increase cooking time to 10 minutes or until cooked through.
black rIce 300g
ginger 40g
Coriander 1/2 bunch
Red chilli 1
lime 1
Bean shoots 1 bag (250g)
tomatoes 2
Continental cucumber 1/2
Spring onions 1/4 bunch
salmon fillets 2 packets

From your pantry:
oil (for cooking), soy sauce, honey