One Pan Asian Salmon & Rice

I've been seeing a lot of recipes for rice cooker 'all in one' meals.  Whilst I do have a rice cooker (in the garage), I thought I'd try cooking it my Perfect Basmati Rice way.  It worked brilliantly.

Serves 4

1 mug basmati rice

1 tbsp grated ginger

1 large garlic clove, grated 

1 tbsp sesame oil

2 tbsp light soy sauce

200g baby leaf spinach or frozen edaname beans 

1 large carrot, grated 

500g salmon fillet

Put the rice, ginger, garlic, sesame oil, and soy sauce into a pan with a good fitting lid, wide enough to fit the salmon fillet.

Mix the rice and flavourings, then place the spinach and grated carrot on top of the rice.

Pour over 1.5 mugs of boiling water, put on the lid, and place the pan over a medium heat and bring to the boil.

When boiling, place the salmon skin side up on top of the spinach and carrot.  Put the lid back on, and when the pan comes back to the boil again, turn down to the lowest heat and set a timer for 10 minutes.

After 10 minutes is up, turn the heat off and set a timer for another 10 minutes to finish steaming the rice and salmon.  DO NOT LIFT THE LID!

After the second 10 minutes, remove the lid and lift off the skin of the salmon and discard. Break the salmon into flakes and gently mix the rice, spinach, and carrot.

Serve with an extra drizzle of soy sauce and sesame oil.  I also added a sprinkling of chilli flakes and sesame seeds because I had some.

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