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Ingredients
Method
- 250g Thai black rice
- 400g salmon fillet
- 1 tangerine, zest and juice
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- ½ tsp grated ginger
- ½ sliced red onion
- 200g finely sliced cucumber
- 1 chopped avocado
- 15g chopped coriander leaves
- Preheat the oven to 180C. Place the rice in a pan and cover with cold water, then bring to a simmer and cover with the lid. Cook for 25 mins or until tender, then drain. Meanwhile, add the salmon to a roasting tin and season well. Make the dressing by mixing the fruit juice, soy sauce, sesame oil and ginger, and spoon 1 tbsp of the dressing over the salmon. Sprinkle with tangerine zest and roast for 12-15 mins or until flaking.
- Toss the cooked rice with the cucumber, avocado and red onion, then arrange on a serving platter and drizzle with the remaining dressing. Place the salmon on top, pour over the roasting juices and scatter with coriander to serve.
25 mins
4 serving
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