
Recipe by
Chef Gordonbot
Gourmet OttolenghiInspired Asian Feast
Chef GordonbotMichelin-Star Pro Chef
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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:
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the toasted sesame oil, tamari, ginger, garlic, rice vinegar, and honey.
- Place the salmon fillets in a baking dish and pour the marinade over the salmon, ensuring it is fully coated.
- Marinate the salmon for 15-30 minutes in the refrigerator.
- Remove the salmon from the marinade and place it on a lined baking sheet.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and has a beautiful glaze.
- 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:
- Rinse the black rice under cold water until the water runs clear.
- 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.
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the minced garlic and grated ginger to the skillet and cook for 1 minute.
- Add the bell pepper and snap peas to the skillet and stir-fry for about 3-4 minutes, until crisp-tender.
- In a small bowl, whisk together the tamari, rice vinegar, chili paste, and crushed Szechuan peppercorns.
- 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.
