Sesame-glazed Salmon with Pickled Ginger Rice


  • 4 x 175g salmon fillets, skin on Olive oil for brushing fish before cooking
  • Marinade for Salmon
  • 1 tsp ginger syrup
  • 1 tbs sesame oil
  • 2 tsp Gluten Free tamari
  • 1 tbs grated fresh ginger
  • 1 tbs soft brown ginger
  • 1-2 garlic cloves
  • Zest of 1 lime, finely grated
  • 2 tsp ground cumin
  • Pickled Ginger Rice
  • 300g long grain white rice
  • 2 kaffir lime leaves
  • 50g pink pickled ginger, thinly sliced
  • 1 tbs nigella seeds – from health food shops – jet black with an aromatic smoky flavour – or use black sesame seeds


  • Step 1
    Line a baking tray with baking paper
  • Step 2
    Preheat oven to 120 Deg C
  • Step 3
    Combine marinade ingredients and rub over salmon. Marinate in the frig for 1-2 hours. Remove from frig 30 minutes before cooking.
  • Step 4
    Cook rice, adding lime leaves to the water. When rice is cooked and drained, stir through pickled ginger and nigella seeds. Set aside.
  • Step 5
    Heat a chargrill pan over a medium- heat. Remove salmon from marinade and reserve marinade. Dab salmon with paper towel to remove excess marinade. Brush salmon with olive oil and grill for 1 minute each side. Transfer salmon to baking tray and drizzle with reserved marinade.
  • Step 6
    Bake salmon for 12 minutes or until cooked to your likely.
  • Step 7
    Serve salmon with marinade from the baking tray, pickled ginger rice and Asian greens and cucumber salad.


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