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Ingredients
Serves: 4
Time: 30 minutes
- 4 salmon darnes, skinless - roughly 600g salmon
- 1 tsp cornflour
- 1 tbsp sesame oil
- 2 tbsp light soy sauce
- Handful of sesame seeds
Glaze
- 1 tsp Sesame oil
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp caster sugar
For the pineapple salsa
- 150g pineapple
- 1/2 red onion
- 1 jalapeño chilli
- handful of coriander leaves
- Juice of 1 lime
For the crispy rice
- 20g butter
- 2 tbsp sesame oil
- 2 cloves garlic, very finely chopped
- 1 inch piece ginger, peeled and very finely chopped
- Pinch salt
- 3 spring onions, finely sliced, plus extra to serve
- 450g cooked, leftover rice (you can use the pre-cooked packets if you don't have any rice leftover)
Method
- Place the salmon into a large bowl, then toss with the sesame oil, soya sauce and cornflour to coat the pieces in a floury paste. Place into the airfryer at 180 C for minutes until cooked through and lightly crispy.
- To crisp the rice, Finely chop the garlic, ginger and spring onions then heat the butter and sesame oil in a large nonstick skillet over a medium-high heat. Add the garlic, ginger and spring onions and cook, stirring for 2 - 3 minutes, until starting to soften. Add the rice to the pan and break up with a spatula, stirring to coat the rice in the buttery aromatics.
- Add a pinch of salt, stir through then add the sesame oil.
- Once the rice is nicely coated, press firmly into an even, compact layer and cook until browned underneath. Gently stir the rice and repeat the process. Once done, leave aside.
- Finely dice the pineapple, red onion and jalapeno and place into a small bowl. Season with a little salt then chop the coriander and add to the bowl. Grate over the zest of ½ a lime and squeeze over its juice, stirring to combine. Set aside.
- In a small pan, Add in the dark soy sauce, oyster sauce and caster sugar. Cook until sticky.
- Serve The salmon with the crispy rice and salsa garnished with a few extra coriander leaves. Sprinkle the salmon with sesame seeds and serve.
