Furikake Salmon with steamed greens

Ingredients

  • 1 Portion of Furikake Salmon
  • 1/2 cup Medium grain rice
  • 1 cup Baby spinach leaves
  • 2 cm knob Ginger
  • 5 Sugar snap peas
  • 1 Pak Choy
  • 2 stems Broccolini
  • 1 Tbsp Olive oil
  • Salt & pepper to taste
  • Chives to garnish

Method

  1. 1
    Preheat oven to 200°C.
  2. 2
    Line a baking tray with parchment paper.
  3. 3
    Coat the non-skin side of the salmon with furikake crumb and place on the baking sheet, skin side down. Set aside.
  4. 4
    Cook rice as per package instructions. While rice cooks, halve the Pak choy, rinse, and trim the sugar snap peas and broccolini.
  5. 5
    Heat olive oil in a pan, sauté crushed garlic and grated ginger, then wilt spinach. Season with salt and pepper. Keep warm.
  6. 6
    Bake salmon for 10 minutes.
  7. 7
    While salmon bakes, simmer broccolini, Pak choy, and sugar snap peas for 4 minutes, then drain and keep warm.
  8. 8
    Plate with rice in the center, spinach and greens on the sides, and salmon on top. Garnish with chives, dipping sauce, salt, and pepper.
  9. 9
    Enjoy!