Ginger and soy glazed salmon with buk choy

Submitted - Ben
Views - 389
Serves - 4


For coconut rice:

1 cup Basmati Rice
1 cube Chicken Stock
250ml Coconut Milk
1/2 tbsp Salt
1 Shredded Coconut, lightly toasted, for garnish

For the salmon:

1 tsp Olive Oil
2 cloves Garlic, finely chopped
2 tbsp Fresh Ginger, peeled and finely chopped
1 small Red Chilli, seeded and finely chopped
75 ml cup Orange Juice
75 ml cup Soy Sauce
75 ml cup Honey
1 tbsp Fresh Coriander, chopped
1 tbsp Olive Oil
4 x 200 g Fresh Tasmanian Atlantic Salmon Fillets (skin on)
2 bunches Buk Choy, quartered (try substituting buk choy with steamed broccoli)
1 Lemon, zest
Coriander, for garnish


Method for Salmon: Heat the oil in a medium saucepan. Add the garlic, 1 tbsp of ginger, and chilli and stir over low heat for 2 minutes. Add the orange juice and reduce by half. Add the soy sauce and honey and cook for 4–5 minutes, or until the glaze thickens slightly. Add the coriander, lemon zest, and remaining tbsp of ginger and remove from the heat.

Heat the oil in a large non-stick frying pan over medium-high heat. Remove the skin from the salmon. Season the salmon fillets with pepper. Cook the salmon fillets for 1 minute or until just golden brown, then flip with a spatula and cook on the other side for 30 seconds. Remove the salmon to a foil lined oven tray. Preheat the grill.

Spoon a generous layer of the glaze over each salmon fillet and place under the grill for 2–3 minutes, or until the glaze is sticky and caramelized and the fish is cooked through, reserve remaining glaze.

Steam the buk choy until tender, about 3 minutes. Arrange 3 quarters of buk choy onto the centre of 4 serving plates. Place the salmon fillets over the top of the buk choy and spoon some of the remaining glaze over and around the salmon. Scatter over coriander and serve with the coconut rice.

Method for Coconut Rice: Rinse the rice in a sieve under cold running water until the water runs clear. Drain.

Combine the stock, coconut milk, and salt in a large heavy saucepan over medium-high heat and bring to a simmer. Reduce the heat to low. Add the rice and stir constantly for 1 minute. Cover the pan and simmer over low heat, without stirring, for 15 minutes or until the rice is almost tender and most of the liquid has been absorbed.

Remove from the heat and stand covered for 10 minutes, or until the rice is tender and all of the liquid has been absorbed. Lightly fluff up the rice with a fork. Transfer the rice to bowls and garnish with the toasted coconut and serve.


Converted cups to metric