The softest, break away salmon on a bed of fluffy rice. The combination of the Sriracha mayo and the sticky teriyaki is out of this world.
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Serves
4
Jasmine Rice
Mayonnaise
Sriracha
Garlic Clove
Fresh Ginger
Cornflour
Soy Sauce
Brown Sugar
Honey
Water
Salmon
Spring Onions
Olive Oil
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Serves
4
Jasmine Rice
Mayonnaise
Sriracha
Garlic Clove
Fresh Ginger
Cornflour
Soy Sauce
Brown Sugar
Honey
Water
Salmon
Spring Onions
Olive Oil
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Step 1.
Cook the rice following packet instructions.
Step 2.
In a small bowl, mix the mayonnaise and sriracha until combined then set aside. Peel and finely grate the garlic and ginger. In a small bowl, stir the cornflour with a splash of water to make a slurry. Thinly slice the spring onions and set aside for garnish.
Step 3.
Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, add the garlic and ginger and cook for 1 min until fragrant. Pour in the soy sauce, brown sugar, honey and water. Bring to a boil, then reduce the heat to low and let it simmer for 4-5 mins until the sauce starts to thicken.
Step 4.
Place the salmon fillets into the pan, skin-side down. Cover with a lid and cook for 4-6 mins until fully cooked through. If your fillets are thick, they may take longer.
Step 5.
Divide the rice between bowls and top with the salmon. To the remaining sauce in the pan, add the cornflour slurry and stir. Let it bubble for 1-2 mins until thickened. Add a splash of water if needed to adjust the consistency.
Step 6.
To serve, spoon over the teriyaki sauce and drizzle with the sriracha mayo. Finish with a sprinkle of spring onions.
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