Salmon in Spiced Black Rice Vinegar with an Asian Salad

salmon and spicedblackricevinegar.jpg

Cooking time: 10–12 mins
Preparation time: 30 mins
Serves: 4
Vegetarian: No

Ingredients:

  • 100ml Spiced Black Rice Vinegar
  • 100ml Balsamic Vinegar
  • 4 salmon fillets (approx 150g each)
  • 100ml dark soy sauce
  • 1 tbsp of olive oil
  • 6 gloves chopped garlic
  • small bunch of fresh coriander
  • 6 large spring onions
  • 2 large, mild red chillies
  • 1 thumb-sized piece of ginger
  • Noodles or rice

How to cook it:

  1. Marinade the salmon fillets for an hour or so in the Black Spiced Rice Vinegar, soy sauce, balsamic vinegar, chopped garlic and ginger
  2. Slice the spring onion and chilli very finely, and place in a bowl of cold water with the picked coriander leaves. Keep this in the fridge (this will make the onions curl up attractively)
  3. Cook the noodles or rice according to the packet instructions, and cool
  4. Remove the salmon from the marinade and pan fry over a medium high heat for 6 minutes on each side or until cooked through
  5. Add the reserved , strained marinade and simmer for a few minutes to finish the sauce
  6. Mix the rice with the spring onions, chilli and coriander – that’s your Asian salad. Serve with the salmon on top, drizzled with some of the sauce
Your shopping cart is empty.

Close Basket