Empty My Fridge
Post-Workout Meal of Champions: Healthy Salmon Bowl
Ingredientes
- Salmon1
- Scallion · chopped, thinly sliced8
- Ginger · peeled grated, chopped2 polegadas
- Garlic · peeled grated, chopped6
- Molho hoisin1 colher de sopa
- Fish sauce2 colheres de sopa
- Sesame oil2 colheres de sopa
- Oj2 colheres de sopa
- Chili crisp¼ xícara
- Molho shoyu½ xícara
- Lime · juiced1 ½
- Cilantro · chopped6 colheres de sopa
- Red wine vinegar¼ xícara
- Radish
- Cucumber
- Salt
- Black pepper
- Olive oil
- Vegetable oil
- Rice1 ½ xícara
Modo de preparo
- In a large bowl, whisk together the marinade: scallions, ginger, garlic, hoisin, fish sauce, sesame oil, orange juice, chili crisp, soy sauce, lime juice, cilantro and red wine vinegar. Cube the salmon, add it to the marinade and stir gently. Cover and refrigerate for at least 2 hours and up to overnight.
- The next day, preheat the oven to broil. Shake excess marinade off the salmon cubes, place them on a sheet tray and broil 3-5 minutes, until browned on top and cooked to medium-rare or medium.
- For the rice, heat vegetable oil in a wide, deep skillet over medium heat. Add garlic, scallions and ginger, stirring until translucent and soft, 2-3 minutes. Add the day-old jasmine rice and fold the aromatics through.
- Press the rice flat in the pan, season with salt and let it lightly crisp on one side.
- To assemble, divide the rice between two bowls. Top with the salmon cubes, radish, cucumber and kimchi, then drizzle over the sauce.
Resumido do vídeo de Matty Matheson. Assista para ver os detalhes.
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