Japanese Salmon with Crunchy veggies and rice

From BTK 1 page 162

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Fermented Rice:

Step 2

To ferment rice, place rice in a bowl and cover with water. Add salt and vinegar. Stir and leave to sit for at least 7 hours or overnight. Drain and rinse rice. Cook as per instructions on packet.

Step 3

Salmon:

Step 4

Preheat oven to 180°C. Line a baking dish with silver foil and baking paper (this saves on cleaning up after). Place the salmon skin side down on the baking dish. Drizzle over tamari and honey. Season liberally with togarashi. Bake for 12–15 minutes or until cooked to your liking. Serve with fresh lime wedges.

Step 5

Crunchy Veggies:

Step 6

Heat oil in a large fry pan. Add ginger and stir quickly. Add carrots and beans and stir fry for 2 minutes. Add salt and boiling water and stir fry for another minute or 2 (until the beans are bright green but still firm and the carrots are just tender). Sprinkle with sesame seeds and serve.

Step 7

NOTES

Step 8

This can also be done with a side of salmon – just multiply the quantities by 8 and bake for 25–30 minutes or until cooked to your liking.

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