Gourmet OttolenghiInspired Asian Feast

Sesame Ginger Glazed Salmon

Ingredients:

• 4 salmon fillets
• 2 tablespoons toasted sesame oil
• 2 tablespoons tamari (gluten-free soy sauce alternative)
• 2 tablespoons freshly grated ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 tablespoons toasted sesame seeds, for garnish
• Freshly chopped green onions, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the toasted sesame oil, tamari, ginger, garlic, rice vinegar, and honey.
3. Place the salmon fillets in a baking dish and pour the marinade over the salmon, ensuring it is fully coated.
4. Marinate the salmon for 15-30 minutes in the refrigerator.
5. Remove the salmon from the marinade and place it on a lined baking sheet.
6. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and has a beautiful glaze.
7. Garnish with toasted sesame seeds and freshly chopped green onions before serving.

Szechuan Black Rice Stir-Fry

Ingredients:

• 1 cup black rice
• 2 cups water
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tamari (gluten-free soy sauce alternative)
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste
• 1 teaspoon Szechuan peppercorns, crushed (optional for extra spice)
• 2 green onions, chopped
• Fresh cilantro leaves, for garnish

Instructions:

1. Rinse the black rice under cold water until the water runs clear.
2. In a medium saucepan, combine the black rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, until the rice is tender and the water is absorbed.
3. Heat the vegetable oil in a large skillet or wok over medium heat.
4. Add the minced garlic and grated ginger to the skillet and cook for 1 minute.
5. Add the bell pepper and snap peas to the skillet and stir-fry for about 3-4 minutes, until crisp-tender.
6. In a small bowl, whisk together the tamari, rice vinegar, chili paste, and crushed Szechuan peppercorns.
7. Add the cooked black rice to the skillet and pour the sauce over it. Stir-fry for another 2-3 minutes, until well combined and heated through.