salted honey glazed salmon bowl.
Dietary: Dairy free
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2 people
Salted Honey Glaze Ingredients:
1/2 cup honey
1/2 cup good quality olive oil
Healthy pinch of Lake Deborah Salt
Optional: Cracked black pepper
Pickled Red Onion Ingredients:
1 large red onion, peeled and sliced into discs
2 tablespoons white sugar or caster sugar
½ cup apple cider vinegar
½ cup warm water
Salmon Bowl Ingredients:
1 fillet of salmon
3 cups baby spinach or mixed leaves
2 cups rice mix of your choice, cooked as per packet instructions
1 Lebanese or small cucumber, peeled using a vegetable peeler
1 large carrot, julienne peeled or grated
1 bunch of fresh coriander, washed well
To serve:
Black or white sesame seeds
Spring onion, sliced thinly and then placed into ice cold water to curl up naturally
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To make the pickled red onions, place the pickling ingredients into a small bowl and use a fork or a whisk to combine. The sugar will eventually dissolve. Place the onion rings into the bowl and allow them to pickle whilst you prepare the rest of the recipe.
Place the glaze ingredients into a small bowl and whisk well to combine. Set aside.
Preheat a large frying pan over a medium to high temperature on the stove. Add 2 tablespoons of oil.
Whilst the frying pan is heating, pat your piece of salmon dry with a paper towel. Place it onto a chopping board or plate and sprinkle generously with Lake Deborah Salt and some cracked black pepper.
Place the salmon into the centre of the oiled frying pan skin side down, and pan fry for around 5 minutes.
Once the timer has gone off for 5 minutes, remove the salmon from the pan.
Add the salted honey glaze to the pan, it will bubble away, ensure that you are constantly stirring it for around 1 minute.
Place the salmon, underside down into the frying pan and use a spoon to spoon some of the glaze onto the skin side of the salmon.
Allow the salmon to continue to cook for another 5 minutes or until it is cooked to your liking.
Remove the salmon and allow it to cool for 5 minutes whilst you assemble your bowl.
Flake or slice the salmon and arrange on top of your bowl. Sprinkle with the sesame seeds and spring onion curls and drizzle any leftover glaze over the bowl.