CRUNCHY SALMON WITH GINGER & TURMERIC RICE
SERVES 4 PREP 20 MINS + 1 HOUR REFRIGERATION COOK 20 MINS
• ⅓ cup premium soy sauce
• 1 tsp sesame oil
• 1 tsp wasabi paste
• 2 garlic cloves, crushed
• 500g skinless salmon fillets, cut in 5cm pieces
• ⅓ cup sesame seeds
• ⅓ cup white and black chia seeds
• 2 tbsp vegetable oil
• ⅓ cup Japanese-style mayonnaise
• 3 tsp rice vinegar
• 2 tsp sriracha
• 2 avocados, diced
• 1 Lebanese cucumber, diced
• 2 stems fresh kale, leaves roughly chopped and bruised
• crunchy combo sprouts, to serve
GINGER TURMERIC RICE
• 1 tbsp grated fresh ginger
• ½ tsp ground turmeric
• 1½ cups white long-grain rice
• 2 green spring onions, chopped
1 Combine soy sauce, sesame oil, wasabi and garlic in a shallow dish. Add salmon. Toss to coat. Cover. Refrigerate 1 hour, turning salmon halfway.
Place 3 cups
