Ingredients

• 2 salmon fillets (approx. 150g each)
• 120 grams brown rice
• 200 grams broccoli florets
• 1 large carrot (approx. 100 grams), thinly sliced
• 1 red bell pepper (approx. 150 grams), thinly sliced
• 100 grams shiitake mushrooms, sliced
• 30 grams fresh ginger, peeled and thinly sliced or grated
• 4 cloves garlic, minced
• 2 spring onions, sliced (separate white and green parts)
• 1 lime, juiced
• 20 ml olive oil
• 5 ml toasted sesame oil
• 15 ml fish sauce (ensure soy-free)
• 15 ml rice vinegar
• 50 ml water or low-sodium vegetable broth
• 5 grams cornstarch or tapioca starch
• Salt and black pepper to taste

Instructions

1. 1.Cook the brown rice according to package instructions. Typically, combine 120 grams of brown rice with 240 ml of water in a pot, bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until water is absorbed and rice is tender. Fluff with a fork.
2. 2.Prepare the ginger-lime sauce. In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, water or broth, and cornstarch. Set aside.
3. 3.Season the salmon fillets generously with salt and black pepper on both sides.
4. 4.Heat 15 ml of olive oil in a large non-stick pan or skillet over medium-high heat. Once hot, carefully place the salmon fillets skin-side down (if applicable). Sear for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Remove salmon from the pan and set aside.
5. 5.In the same pan, add the remaining 5 ml of olive oil. Add the minced garlic, grated ginger, and the white parts of the spring onions. Sauté for 1-2 minutes until fragrant.
6. 6.Add the broccoli florets, sliced carrots, red bell pepper, and sliced mushrooms to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
7. 7.Re-whisk the prepared ginger-lime sauce and pour it over the vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats the vegetables. Remove from heat.
8. 8.Divide the cooked brown rice between two plates. Place a seared salmon fillet on each plate alongside the ginger-lime vegetables. Garnish with the green parts of the sliced spring onions and a drizzle of toasted sesame oil.
9. 9.Serve immediately and enjoy this nutritious, balanced meal.

Nutrition Information

Why this recipe