SERVES
4
INGREDIENTS
240g Jasmine rice
1 lime
2 tbsp dark soy sauce
2 tbsp honey
2 tbsp hoisin sauce
1 clove garlic,
grated or crushed
2 tbsp sesame oil
15g sesame seeds
400g skinless salmon
300g Tender stem broccoli
8 short bamboo skewers,
soaked
METHOD
1.
Bring a pan of water to the boil, add the rice then cook for
15 minutes until tender, drain and return the rice to the pan
then cover with a lid to keep warm. Zest the lime and cut into
wedges.
2.
Pour the soy sauce, honey, hoisin sauce, garlic, 1 tbsp sesame
oil and sesame seeds into a bowl, stir to combine.
3.
Slice the salmon fillets into 2cm wide pieces, pop into the
marinade and mix well to coat. Divide the marinated salmon
pieces between the skewers (one skewer per person) and
place on an air flow rack lined with parchment paper. Pour
any remaining marinade into a small pan.
4.
Cut the tender stem broccoli lengthways (if it is thick), place
on an air flow rack lined with parchment and drizzle over the
remaining sesame oil.
5.
Place the salmon on the top shelf and the broccoli on the
middle shelf and set the temperature to 180°C. Cook for 15
minutes, until the salmon is cooked and the broccoli is tender.
6.
When salmon is almost cooked,gently heat the remaining
marinade and stir the lime zest through the rice. Serve the
salmon and rice on warm plates with the broccoli on the side
and drizzle over the remaining marinade.
10 MINS
25 MINS
Tip
For a spicier flavour
add some chopped
red chilli to the
marinade
ORIENTAL SALMON SKEWERS
WITH ZINGY JASMINE RICE
21
Summary of Contents for T17038
Page 1: ...11 LITRE 5 IN 1 AIR FRYER OVEN with rotisserie USER MANUAL MODEL T17038 YEAR GUARANTEE 3...
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