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Recipe: Joey – BBQ Salmon Rice Bowl – Toronto

Serves: 4

Cooking time: 45 minutes

Salmon Marinade Ingredients:

3 tablespoons vegetable oil1/3 cup soy sauce1/3 cup brown sugar1/4 cup water3 garlic cloves finely choppedPinch of salt and pepperFor those who like some spice pinch cayenne or red pepper flakes

Salmon Rice Bowl Ingredients:

4 fillets of salmon (1 per person)1 bag of fresh snap peas from local market, cut into bite size pieces1 cup of mushrooms sliced, halved1 cup of edamame, shelled3 carrots, sliced into bite sizes pieces3 red peppers cut into bite size pieces4 oz. of daikon julienned1 oz. of daikon sprouts2 cups of white or brown rice (personal preference)4 cups of water4 tbsp. Vegetable oil4 tsp. black and white sesame seeds

Directions:

    In a large bowl place all your salmon marinade ingredients.Place salmon fillets in and coat, cover and let it sit in the fridge for 30 minutes minimum.While salmon is marinating measure out rice in a jug.Wash and rinse rice until water is clear.Place in saucepan or rice cooker and add the 4 cups of water, stir once.Cook on low heat until water is absorbed, fluff with fork.While rice is cooking, heat fry pan and add 2 tbsp. vegetable oil over medium heat, and griddle pan with 2 tbsp. of vegetable oil over medium heat.Add mushrooms, carrots, snap peas, edamame, peppers to frying pan and  let it cook for 10 minutes.Add salmon skillets to griddle pan and cook on both sides for 5 minutes.Lift salmon into vegetable pan, adding extra marinade sauce to coat vegetables.Separate rice into four bowls, add vegetables and set salmon to side of bowl.Add julienned daikon, and daikon sprouts to top for presentation.Sprinkle with black and white sesame seeds and serve.

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