Mix up your regular protein, rice and veg with this simple sesame-crusted salmon recipe. The sesame seeds add great texture to the flaky fish, alongside the crunchy greens and healthy wholegrain rice with a satisying bite. Serve alongside tangy pickled red cabbage (or gut-loving kimchi, if you prefer) and you’re on to a weeknight winner you’ll be making on repeat.
Ingredients (serves 2):
- 2 skinless, boneless salmon fillets
- 1 pack NICE RICE ready-to-heat Wholegrain Basmati
- A drizzle of NOJO Sesame Sauce
- A small handful of mixed sesame seeds
- A small pack of tenderstem broccoli
- A handful of mangetout or sugarsnap peas
- A small handful of edamame
- 4 tbsp pickled red cabbage (or your favourite ferment)
- 1 spring onion
- A thumb-sized piece fresh ginger
- A small handful fresh coriander
- Start by drizzling a little sesame oil from the top of your NOJO bottle - unshaken) over the salmon fillets to coat. On a clean plate, sprinkle the sesame seeds in a thin layer and place the salmon fillets on top. Turn to coat on all sides.
- Place in a frying pan drizzled with a little sesame oil over a medium heat and cook the salmon for 3-4 minutes on each side until golden brown and cooked through, then set aside.
- Drizzle a little more of the sesame oil into the hot pan (if needed) and add the broccoli and mangetout. Stir fry for 3-4 mins, or until cooked but still retaining some bite.
- Meanwhile, squeeze your Wholegrain Basmati rice pouch to separate the grains, before tearing a 2cm opening at the top. Pop into the microwave on full power for 90 seconds until piping hot. Leave to stand for a minute before opening fully.
- Meanwhile, finely slice the spring onion, chop the ginger into thin matchsticks and roughly chop the coriander.
- To assemble, tip the rice into a shallow bowl and fluff lightly with a fork. Add the stir fried veg, edamame and pickled cabbage (or kimchi, if you prefer). Shake the NOJO sauce well to combine and drizzle generously over the bowl.
- Top with the sliced spring onion, fresh ginger, chopped coriander and a scatter of sesame seeds.
Now it's time to tuck in to some changemaking grains - enjoy!