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!'

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

photo feb 2018

67 developed this recipe for times when you've fallen through the front door famished, don't have the funds or inclination for take-away and want something speedy and nutritious.  


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

Preparation is simple and uncomplicated.  Only one pot and a small bowl are needed; it will be ready in 15 mins.

It's a gloriously yummy dish.  A honey-garlic sauce is poured into the cooking pot just before serving, coating the salmon and soaking through the vegetables to the rice below. 

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

If you must, reduce the amount of carbs.  But there is nothing better than a mound of soft rice smothered in Chinese leaves, moist salmon and heavenly  sauce.  

Not bad for a fast, simple meal.  

Cost: depends on salmon; frozen wild is best value, about £5 for 4
Feeds: 2

Ingred:  

   1/2 cup white, easy cook rice*

   150gm/5oz Chinese leaves OR Swiss chard, bottom two inches removed 

   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
   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 OR a pinch of chilli flakes (opt)

Method:

1. Separate the leafy bits from the stalks of the Chinese leaves; slice the stalk finely and the leafy bits in wide strips
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

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.