Sesame-crusted salmon with sticky rice and bok choy (gluten-free)

Sesame-crusted salmon with sticky rice and bok choy (gluten-free)

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Take your tastebuds on a trip with this gluten free seared Asian salmon in sesame seed and chili served on a bed of rice and bok choy.

The ingredient of Sesame-crusted salmon with sticky rice and bok choy (gluten-free)

  1. 1/2 tsp dried chilli flakes
  2. 4 tbsp white sesame seeds
  3. 4 tbsp black sesame seeds (see Notes)
  4. 1 tbsp chopped flat-leaf parsley
  5. 1 eggwhite
  6. 4 x 150g salmon fillets, skinned, pin-boned
  7. 200g (1 cup) koshihikari rice (see Notes)
  8. 40ml (2 tbsp) vegetable oil
  9. 1 1/2 tsp rice vinegar
  10. Steamed bok choy, to serve (see Notes)
  11. Tamari, to serve (see notes)

The instruction how to make Sesame-crusted salmon with sticky rice and bok choy (gluten-free)

  1. Combine chilli flakes, sesame seeds and parsley and spread on a sheet of baking paper. Place the eggwhite in a shallow bowl; lightly beat with a fork until frothy. Dip each salmon portion in the eggwhite, then cover with sesame mixture until each piece is well coated. Refrigerate for 10 minutes.
  2. Place the rice in a pan with 1 1/2 cups water and bring to the boil, stirring occasionally. Reduce the heat to low-medium, cover with a lid and simmer for 15-20 minutes. Remove from heat and let stand, covered, for 5 minutes.
  3. Meanwhile, heat the oil in a non-stick frypan over medium-high heat. Add the salmon pieces and cook for 3 minutes on each side. Add vinegar to the rice and stir to combine. Serve the salmon with sticky rice, steamed bok choy and a drizzle of tamari.

Nutritions of Sesame-crusted salmon with sticky rice and bok choy (gluten-free)

calories: 704.811 calories
calories: 40 grams fat
calories: 7 grams saturated fat
calories: 39 grams carbohydrates
calories:
calories:
calories: 46 grams protein
calories: 98 milligrams cholesterol
calories: 83.25 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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