Sticky glazed salmon over jasmine rice, cool cucumber, sesame finish

$2.40/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• salmon350 g
• jasmine rice1 cup
• cucumber1 ea
• soy sauce4 tbsp
• white sugar4 tsp
• rice vinegar5 tsp
• ginger1 thumb
• green onion2 stalks
• sesame oil1 tsp

Method

1Start the rice

• •Rinse the rice well until the water runs clear.
• •Cook the rice with 1¼ cups water: boil, cover, cook on low 15 minutes, rest 5 minutes.
• •Season the warm rice with 1 tbsp of the rice vinegar and a pinch of salt.

2Quick cucumber

• •Meanwhile, thinly slice the cucumber.
• •Toss the cucumber with the remaining 2 tsp rice vinegar, the sesame oil and a pinch of salt.
• •Chill the cucumber until serving.

3Teriyaki glaze

• •Grate the ginger into a small pan.
• •Add the soy sauce, sugar and 2 tbsp water.
• •Simmer 2 to 3 minutes until the glaze coats the back of a spoon.

4Sear the salmon

• •Cut the salmon into 1 inch cubes.
• •Heat 1 tbsp oil in a nonstick pan over medium-high.
• •Sear the salmon 90 seconds per side until golden but still blush inside.
• •Pour in the glaze and roll the cubes gently 1 minute until lacquered.

5Plate

• •Spoon the rice into bowls.
• •Add the salmon to one side and the cucumber to the other.
• •Slice the green onions and garnish over the top.