Marinated salmon with sushi rice salad and spicy pineapple

By: Paul Bloxham From: Good Food Live

On TV Tonight

  • 20:00 - James Martin: Yorkshire's Finest - York Betty's
  • 20:30 - James Martin: Yorkshire's Finest - Whitby Kippers
  • 21:00 - Choccywoccydoodah: Starstruck - Things That Go Bump in the Night
Printer friendly version Mobile version

This recipe is classed as intermediate

Avg User rating

3.50 / 5 (2 votes cast)

Rate & comment
Prep time:
20 min, plus 1 hr for marinating salmon
Cook time:
30 min
Serves:
4

Lightly seared salmon, flavoursome sushi rice and a piquant pineapple sauce make a terrific trio in this fabulous recipe from Paul Bloxham

Ingredients

Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Method

1. Place the salmon in a bowl and add the ginger, garlic, onions, coriander, salt, and pepper. Cover with sake and let stand for 1 hour. Prepare the pineapple and dice the flesh. Set aside.

2. Melt the butter in a small pan until bubbling. Add the red chilli flakes, pineapple, and 2 tablespoons of the sake marinade. Cook down until all the liquid has evaporated.

3. Heat a griddle pan and place the salmon in the pan and cook for 1 minute, rolling the salmon to sear all over. Remove from the pan and reserve.

4. To make the sushi rice salad, cook the rice as per packet instructions. While warm, season with lemon zest and juice, sugar, vinegar and salt. Stir in the avocado, cucumber, diced tomato and coriander leaves.

5. To serve, place a spoonful of the rice salad onto the serving plates, slice the salmon and place on top of the rice. Pour over the pineapple sauce and serve immediately.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Register

Forgotten your password?
Resend activation