SALMON & CHINESE CABBAGE RICE PLATE WITH GARLIC HONEY SAUCE, one-pot wonder

When dinner's gotta be fast and fabulous and 'don't hold the carbs!

 updated 1/25; originl 2018;

A carb-rich meal with slightly sweet sauce boosts energy in cold weather
'Seriously good; will please the entire family' Taster

Salmon and Chinese cabbage are low-fat and health giving, providing protein, omega-3, B-vitamins and several important antioxidants.

So it is sad that the cost of salmon , both fresh and frozen, has risen significantly  since this post was first posted in 2018.

But the recipe is so delicious and the prep so simple and uncomplicated, 67  includes it for cooks looking for something easy, special but not necessarily glamourous.  

Unusually for 67, the dish boasts carbs and sugar.  When the weather is as cold as it has been, the body needs energy.  You will be fine as long you return to disciplined eating when temperatures rise. 

 
Only one pot and a small bowl are needed; the meal will be ready in 15 mins.  The honey-garlic sauce is poured into the cooking pot just before serving, coating the salmon and soaking through the vegetables to the rice below. 

If garlic is not for you. replace with a whole star anise; strain the sauce before adding to the pot.  (Rinse star anise, dry & use another time.)

Carb concerns may tempt you to reduce the serving of rice.  67 urges you not to.  There is nothing better than a generous mound of soft rice smothered in Chinese leaves, moist salmon and heavenly  sauce.  

Cost: depends on salmon; frozen is best value (around £6 for 2) but probable cost is around £7.50 (1/25)
Feeds: 2

Ingred:  

   1/2 cup white, easy cook rice (67 used M&S but also likes Waitrose)
   150gm/5oz Chinese leaves OR Swiss chard 
   2x 150-200gm/5-7oz salmon fillets, patted dry, lightly seasoned with salt & pepper
   2 slices of fresh ginger per fish fillet
   2 slices lemon per fish fillet
   
Sauce
   2 med cloves garlic, grated (opt) or a whole anise (rinse, dry and used again)
   a 1-inch slice ginger, peeled & grated
   scant 2 tbsp honey or maple syrup
   1 tsp reduced salt soy sauce
   2 tsp dry sherry
   1 tsp toasted sesame oil (opt)
   1/2 small chilli, ribs & membranes removed, very finely diced (opt but recommended) OR a pinch of chilli flakes 

Method:

1. Separate the leafy bits from the stalks of the Chinese leaves; remove bottom two inches of stalk; slice the stalk finely and the leafy bits in wide strips; immerse in a 9:1 solution of water & vinegar 20 mins; drain.  
2. Cook rice according to packet instructions; before putting the lid on, tie a clean tea towel to the top of the lid to absorb steam & keep grains separate 
3. Mix sauce ingred; set aside
4. 7 minutes before the end of the rice cooking time, place ginger & lemon slices on fish and put them in the centre of the partially cooked rice  
5. Surround the fish with a layer of Chinese leaf stalks, then a layer of leaves
6. At the end of cooking time or when fish is cooked through; remove ginger and lemon slices from fish
7. Pour sauce evenly over the rice, fish & leaves 
8. Leave a minute or so for the flavours to be absorbed; serve with a scattering diced fresh chilli if using

Tips:

• try not to overcook the salmon but larger fillets will need at least 10 mins
• For vegan option, replace salmon with tofu which has been marinated in a 1-1 mix of soy sauce & dry sherry with a pinch of grated garlic & fresh ginger.

*67 prefers Waitrose

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This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.