Another easy, authentic recipe coming your way!! Simple ingredients, simple steps, let's dive right in!
Serves 2-4 people
Salmon (skin on, 1 strip per person)
Green Beans (2 cups)
Cabbage (half small head)
Baby Corn (1 can)
Mushrooms (1-2 cups)
Sticky rice (2 cups)
onion (1/2 cup)
Garlic (2-3 cloves minced)
Oil of choice (2 tbsp)
Butter ( 2 tbsp)
Hoisin (2 tbsp)
Monkfruit sweetener (or brown sugar) (2 tbsp)
Sweet Chili sauce (1/2 cup)
Sesame oil (2 tbsp)
Soy Sauce (2 cups)
Salt and Pepper (to taste)
*If the sauce is too spicy, add a little more soy sauce and sweetener
First make sauce, combining all ingredients and stirring until well blended. Sauce will be a little thicker. If you use the monkfruit, it won't be as thick as it would with the brown sugar.
Coat salmon with sauce in a bowl and let marinate for 20 minutes
While salmon is marinating, prep veggies and rice. First heat a pot on medium-high and add one cup of water per one cup of rice. Cover
Heat a pan while oil and add onions and garlic on medium-high until fragrant. Add other veggies and reduce heat to medium low.
When half way, pour in your sauce and toss veggies so they are evenly coated. Reduce heat to low while salmon is cooking.
Once salmon is done marinating, place on a high-heat pan (with oil), skin side down first. Season salmon with salt and pepper to taste. Cook skin side down for approximately 8 minutes. You want to see the dark pink transition to a lighter pinkish-white. When cooked through, flip your salmon and season this side as well. Add 1 tbsp butter for extra flavor and spoon onto top from the bottom of the pan. Cook again for approximately 8 minutes. **cooking times may vary based on heat and type of pan you are using.
If you feel like it's undercooked, you can take it off the heat and cover for about 10 minutes to "bake"
Plate your beautiful salmon with veggies and your sticky rice! To make the rice ball, simply take a ladle and scoop and pack your rice, just like you would ice cream. It should drop and keep it's form for a fun, appealing plate!