Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinade
To marinate the salmon
Rice
Spinach
How it's done
Marinade
Peel and finely grate the garlic and ginger, mix with the sweet chilli sauce, soy sauce, oil and cane sugar.
To marinate the salmon
Quarter the salmon, coat with 4 tbsp of the marinade, cover and leave to marinate in the fridge for approx. 30 mins. Set aside the remainder of the marinade.
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid.
Separate the rice with a fork.
Spinach
Peel and finely chop the shallot, chop the mushrooms. Heat the oil in a wide pan. Sauté the shallot and mushrooms for approx. 5 mins. Add the spinach and allow to wilt, season with salt.
To cook the salmon
Heat the oil in a non-stick frying pan. Fry the salmon for approx. 4 mins. on each side. Remove, plate up with the rice and spinach. Drizzle the remainder of the marinade over the salmon.
| Tip: | Leave the salmon to marinate in the fridge for a couple of hours or overnight. This will make for a more intense flavour. |
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