Name: Sesame salmon with sticky coconut rice and pickled cucumber salad
Total time: 25 min
Ingredients: 4 salmon fillets, skin and bones removed; 1 tbsp of clear honey; 1/2 tbsp of soy sauce; 1 red chilli, thinly sliced; 1 knob of fresh ginger, grated; 2 tbsp of sesame oil; 1/2 cucumber, sliced lengthways into ribbons; 4 tbsp of rice wine vinegar; 1 tbsp of caster sugar; 125ml of water; 1/2 tsp cumin seeds; 1/2 tsp coriander seeds; 1 tsp nigella seeds; 400ml of coconut milk; 400ml of water, boiling; 400g of premium white Japanese rice; 120g of edamame; 1 tbsp of toasted sesame seeds; 1 handful of pea shoots

Sesame salmon with sticky coconut rice and pickled cucumber salad

by Georgina Fuggle

Ingredients

Fish & Shellfish

4 salmon fillets, skin and bones removed

Fruit & Vegetables

1 red chilli, thinly sliced
1/2 cucumber, sliced lengthways into ribbons
120g of edamame

Salad & Fresh Herbs

1 knob of fresh ginger, grated
1/2 tsp coriander seeds
1 handful of pea shoots

Oils & Vinegars

2 tbsp of sesame oil
4 tbsp of rice wine vinegar

Beverages

125ml of water
400ml of water, boiling

Spices & Dried Herbs

1/2 tsp cumin seeds

Speciality Ingredients

1 tsp nigella seeds