Hoisin salmon and pilaf
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- Prep Time15 mins
- Total Time15 mins
- Makes4 servings
Roberto Caruso
Ingredients
4 salmon steaks, at least 1-in. thick
2 tbsp hoisin sauce
Topping of pickled ginger
2 to 4 cups chicken broth, or bouillon
1 cup frozen mixed vegetables
1 tbsp dark sesame oil
1 tbsp soy or teriyaki sauce
1 tsp bottled minced ginger
1 tsp bottled minced garlic
3 cups 5-minute rice, or 2 cups converted long-grain rice
Instructions
Preheat oven to 450F (230C). Place salmon on an oiled baking sheet. Spread with hoisin. Place in centre of 450F (230C) oven. Roast 1-inch- (2.5-cm-) thick steaks for 10 minutes and 1 1/2-inch- (3.5-cm-) thick steaks for 15 minutes. Serve with pickled ginger.
Meanwhile, in a large saucepan, bring 2 cups (500 mL) broth to a boil if using 5-minute rice or 4 cups (1 L) broth if using long-grain rice. Add vegetables, sesame oil, soy, ginger and garlic. Bring back to a boil. Stir in rice. If using 5-minute rice, turn heat off but leave on element, cover and let stand 5 minutes or until liquid is absorbed. For long-grain rice, cover, reduce heat to low and simmer until rice is tender, from 22 to 25 minutes.
Nutrition (per serving)
Calories 646, Protein 39.7g, Carbohydrates 69.4g, Fat 21.5g, Fibre 4.1g.
Soy, ginger and sesame oil give our pilaf an Asian twist.
Chatelaine tip
Both salmon and rice can be refrigerated and served as an elegant cold lunch the following day.