Spicy Soy Marinated Salmon and Sushi Rice Salad

Here is the first recipe from A month sugar free – week 1. This is a really quick easy dinner that really takes very little time to prepare. It is perfect for the summer with it’s fresh and spicy flavours. The recipe serves 2 for dinner plus 1 serve for lunch the following day, the salmon is delicious both hot or cold so if you know you are going to short of time in the evening you could always prepare it earlier in the day.

It is also easy to adapt to feed little tummies! I would advise leaving out the chilli when marinating the salmon and if feeding any under ones using reduced salt soy sauce. For the sushi rice salad I would keep this mega simple just stirring through the rice wine vinegar and cucumber.

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Spicy Soy Marinated Salmon

Ingredients
400g Salmon steaks
1 spring onion
1/2 long red chilli finely sliced
3 cm chunk grated ginger
3 tbsps soy sauce
5 drops fish sauce (this does contain sugar but very minimal)

Place the salmon steaks into a bowl and marinate in the above ingredients. This can be done while you sushi rice cooks or prepared earlier in the day.

Transfer the salmon into a dish to cook when your rice is cooling. Cook at 180’C for 10-15 minutes. You want the salmon moist and still slightly pink in the middle. Cooking time will vary depending on the thickness of your salmon steaks.

Sushi Rice Salad
This is a recipe I found in a New Zealand Good Health Magazine and is from The Australian Woman’s Weekly Super Diet Cookbook.

Ingredients
1 cup sushi Rice
1 1/2 cup water
1/4 cup rice vinegar
2 tsps light soy sauce
4cm chunk grated ginger
130g peeled and finely sliced cucumber
2 spring onions
2 tbsps diced fresh coriander
1/2 long red chilli finely sliced

Place the rice in cold water and bring to boil. Turn down the heat and simmer covered for 15 minutes or until all the water has been absorbed. Then leave in the saucepan off the heat for a further 15 minutes.

Transfer to a salad bowl. Add the rice vinegar, ginger, coriander, spring onions and soy sauce and mix through gently. Sprinkle the cucumber and chilli on top before serving.

To serve
1 sheet toasted nori
Steamed bok choy sprinkled with 1-2 tbsps sesame seeds.

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One thought on “Spicy Soy Marinated Salmon and Sushi Rice Salad

  1. Pingback: A month sugar free – Week 1 | Freddie's Food

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