Sesame Ginger Salmon with Brown Rice and Broccoli

Ingredients

• 180g Raw farm-raised Atlantic salmon
• 150g Brown rice, long grain, raw
• 15g Creamy sesame butter
• 100g Raw broccoli
• 10g Sriracha chili sauce

Method

1. 1Rinse the brown rice under cold water until water runs clear. In a pot, combine 150g dry brown rice with 300ml water (2:1 ratio). Bring to a boil over medium-high heat, then reduce to low heat, cover with a lid, and simmer for 45 minutes until all water is absorbed and rice is tender.
2. 2While rice cooks, prepare the salmon. Pat the 180g salmon fillet dry with paper towels and season lightly with salt and pepper on both sides.
3. 3Mix the marinade: combine 15g creamy sesame butter with 10g sriracha chili sauce in a small bowl. Add 2 tablespoons water to thin it slightly. Reserve 1 tablespoon of this mixture for serving, and brush the remaining mixture evenly over both sides of the salmon.
4. 4Heat a non-stick skillet over medium-high heat (no oil needed). Once hot, carefully place the salmon skin-side down in the pan. Sear for 4-5 minutes until skin is crispy and golden brown.
5. 5Flip the salmon carefully with a spatula and cook the other side for 3-4 minutes until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 63°C. Remove from heat.
6. 6While salmon finishes cooking, chop the 100g raw broccoli into florets. Steam broccoli in a covered pot with 2cm of water for 5-6 minutes until tender-crisp and bright green.
7. 7Plate the meal: arrange the cooked brown rice as the base, place the salmon on one side, and arrange steamed broccoli on the other side. Drizzle the reserved sesame-sriracha glaze over the salmon.
8. 8Serve immediately while warm. The creamy sesame butter adds richness, while the sriracha provides a spicy kick that complements the salmon perfectly.