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How to make Sesame crusted salmon with sticky rice and bok choy (gluten free)

Yield = 4
Prep time: 0:22
Cook time: 0:35
Total time: 0:57

Ingredients

  • 1/2 teaspoon dried chilli flakes
  • 4 tablespoons white sesame seeds
  • 4 tablespoons black sesame seeds (see Notes)
  • 1 tablespoon chopped flat-leaf parsley
  • 1 eggwhite
  • 4 x 150g salmon fillets, skinned, pin-boned
  • 200g (1 cup) koshihikari rice (see Notes)
  • 40ml (2 tablespoons) vegetable oil
  • 1 1/2 teaspoons rice vinegar
  • Steamed bok choy, to serve (see Notes)
  • Tamari, to serve (see notes)

Method

  • Step 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.
  • Step 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.
  • Step 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.