Sticky Olé-glazed salmon over rice with edamame, cucumber, avocado and pickled ginger.
Serves: 4 | Prep: 15 min | Cook: 12 min
Ingredients
- 4 salmon fillets, skin off, cut into 3 cm cubes
- 2 tbsp The Flavorsmith Olé Sriracha
- 2 tbsp soy sauce or tamari
- 1 tbsp honey
- 1 tbsp oil
- 4 cups cooked rice
- 1 cup shelled edamame
- 1 cucumber, sliced
- 1 avocado, sliced
- Pickled ginger, sesame seeds and spring onion
Method
- Mix the Olé, soy sauce and honey.
- Heat the oil in a non-stick pan over medium-high heat. Sear the salmon 2 minutes, turning, until golden.
- Pour in the sauce and cook 1–2 minutes, tossing, until sticky and the salmon is just cooked.
- Divide the rice between bowls. Top with salmon, edamame, cucumber, avocado and pickled ginger.
- Finish with sesame seeds and spring onion.
Chef's tip: Toss gently — cubed salmon breaks up if stirred too hard.