Caramelised Salmon Bowl With Spicy Mayo

Ingredients

• CARAMELISED SALMON-
• 1/4 Cup soy sauce
• 1/4 Cup ginger juice (from the pickled ginger jar)
• 1 Tbls fresh ginger, grated
• 3 Cloves garlic, minced
• 1 Tbls toasted sesame oil
• Pinch of chilli flakes (to taste)
• Sesame oil for cooking
• 3 Tbls dark brown sugar
• 1 tsp cayenne pepper
• 500g Salmon fillets, cut into chunks
• SALAD-
• 1 Avocados, diced
• 1 Medium cucumber, diced
• 1 Tbls chopped pickled ginger
• 1 Red chilli, chopped
• 1/2 Cup fresh Cilantro, chopped
• 1/4 Cup scallions, sliced thin
• 1 Tbls toasted sesame oil
• 1 Tbls toasted sesame seeds
• SPICY MAYO-
• 1/4 Cup Kewpie Mayonnaise
• 1 Tbls sriracha sauce (or other chilli sauce)
• 1 tsp lime juice
• TO SERVE-
• 2 Cups of cooked rice

Method

1. Cook your rice according to packet directions.
2. MARINADE-
3. In a small bowl mix together the soy sauce, pickled ginger juice, fresh ginger, garlic, sesame oil and chilli flakes. Add the salmon chunks and coat well. Marinate in the fridge for at least 15 minutes.
4. SALAD-
5. Add the diced cucumber, avocado, cilantro, scallions, pickled ginger and chilli to a small bowl and toss through the sesame seeds and sesame oil. Set aside.
6. SPICY MAYONNAISE-
7. In a small bowl or jar mix together the Mayonnaise, lime juice and sriracha until combined. Taste and add more sriracha or lime juice to taste. If its too spicy add more mayonnaise.
8. CARAMELISED SALMON-
9. Mix the brown sugar with the cayenne pepper into a small bowl.
10. Heat 2 tablespoons of sesame oil in a wok or skillet over high heat.
11. Rub each piece of salmon all over with the brown sugar mix and place skin side up in the pan. Sear until brown (about 1-2 minutes) and then flip over to crisp up the skin.
12. Once the skin is crispy lower the heat to low and add the marinade. Simmer for 5-7 minutes or until cooked to your liking, then remove from the heat.
13. TO SERVE-
14. Add half the rice to each bowl, top each bowl with half the salad and half the salmon and drizzle over some spicy mayo.
15. Serve with extra chilli, scallions and spicy mayo on the side.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML