updated 1/25; originl 2018;
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| 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
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:
