Brothy Rice with Salmon Recipe
This Brothy Rice with Salmon is like a hug in a bowl and comes together in under 15 minutes! Tender, flaky salmon with a garlic and ginger broth, rice and mixed vegetables.
Servings: 2 people
Ingredients
- 1 tbsp toasted sesame oil
- 1 tsp chopped garlic
- 2 salmon fillets
- 3 tbsp tamari
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 300 g mixed stir fry vegetables
- 250 g cooked basmati rice
- 500 ml chicken bone broth or chicken stock
To Serve:
- Fresh coriander chopped
- Sesame seeds OR Chopped peanuts
- Crispy chilli oil
- Fresh chopped red chilli to garnish
Instructions
- First cook the salmon. Add the toasted sesame oil and chopped garlic to a large pan and place on a medium heat. Once hot, add the salmon (skin-side-down) and drizzle with 1 tbsp tamari.
- Fry the salmon for 3-4 minutes on each side until cooked through, and then remove from the pan and set to one side. Remove the skin if you like.
- To the saucepan, add the garlic paste, ginger paste, remaining tamari and a little extra oil if needed (if the pan is dry). Mix together and fry for 30 seconds.
- Add the stir fry vegetables and stir to coat. Cook on a medium-high heat, stir-frying, for 2-3 minutes.
- Next add the cooked rice (if using rice from a packet, be sure to loosen it using your hands first so it doesn't go into the pan in one big lump!) and mix well. Fry for a further minute.
- Pour in the chicken broth, mix well and heat to bring to a simmer. Once hot, turn off the heat and split the rice and broth between two bowls.
- Top with the salmon and garnish with fresh coriander, sesame seeds or chopped peanuts and chilli oil/fresh chilli to serve.
Nutrition
Serving: 1bowl (no toppings) | Calories: 514kcal | Carbohydrates: 40g | Protein: 42g | Fat: 19g | Fiber: 1g | Sugar: 2g
