Korean Sticky Salmon – Skinny Kitchen Secrets and techniques

Once we used to dwell in Manchester we used to move to Altrincham Market most weekends because the meals in there was all the time good. Inside there was essentially the most superb little window that served the freshest Korean Rice Bowls they usually have been all the time my go too alternative of dinner. I obtained a correct longing for one this week and so I made a decision to attempt to recreate it at house. The end result was scrumptious. Low in factors but so filling and satisfying, the flavours and textures of this dish are so contemporary and zingy, you want it once more the following day!

Korean Sticky Salmon

You will get gochujang paste in most supermarkets today however should you can’t come up with any additionally it is available on Amazon (there's a link to it in my amazon store if anybody is struggling to seek out it). The soy bean paste is one other amazon purchased ingredient (once more listed in my amazon store) however should you don’t fancy shopping for that simply go away it out and exchange with an identical quantity of further gochujang.

WW POINTS AND NUTRITIONAL INFORMATION

WW Serves 4 =  9 factors + 1 level from non starchy veggies 

Per serving – 572 energy 25.3g fats 54.5g carbs 31.5g protein

INGREDIENTS

For the marinade

• 1 tbsp every darkish soy sauce, mild soy sauce, rice wine vinegar, honey
• 1 tsp every sesame oil, gochujang paste, soy bean paste (non-compulsory), garlic puree, ginger puree
• ½ tsp Korean pink pepper flakes (Gochugaru) or crushed chillies
• Juice of ½ lime

For the remainder of the dish

• 4 x salmon fillets, uncooked and minimize into massive chunks
• 200g basmati rice, dry
• 2 heads of pack choi, sliced
• 1 small pack of inexperienced beans, prime and tailed and minimize in half
• 2 x peppers, deseeded and sliced
• 1 pink chilli, sliced (and deseeded should you don’t like issues too sizzling)
• 2 cloves garlic, finely chopped
• 2 tbsp mild soy sauce
• 1 massive avocado, mashed
• Juice of ½ lime
• 3 spring onions, sliced
• Sprinkle of black sesame seeds
• Drizzle of sriracha and light-weight mayo

METHOD

1. Start by combining the entire marinade substances collectively in a big bowl. Add the uncooked salmon chunks, combine and pop to at least one facet till you might be able to prepare dinner.
2. Pop the rice right into a pan, cowl with boiling water (the water must be round 1cm above the floor of the rice) and add 1 tsp salt. Stir, pop on a excessive warmth, convey to the boil after which instantly cut back to half warmth and add the lid. From this level don’t contact the rice in any respect. You need the water to simmer away after which the warmth from the pan will steam and dry out the rice so you could have good fluffy grains. Preserve the rice on the warmth for 11-13 minutes (till all of the water is gone) after which flip off the warmth. Go away the lid in place so it continues to steam if you are cooking all the things else. Simply earlier than serving, take away the lid and fluff up the grains with a fork.
3. While the rice is steaming you can also make the opposite parts. Raise the salmon out of the marinade and pop into a big frying pan (don’t tip the entire contents of the bowl into the frying pan as the surplus marinade will make the salmon too moist and also you gained’t get a pleasant crispy pores and skin – hold the remaining marinade within the bowl to be used later), spray with 1 kal and prepare dinner pores and skin facet down for a couple of minutes, then toss all the things up and hold cooking till the salmon is cooked by and the marinade is good and sticky (round 6 minutes in complete).
4. In one other frying pan, boil the inexperienced beans for two minutes to melt a bit of, drain after which add again to the frying pan with 1 tsp sesame oil, peppers, pak choi and chilli and garlic. Add 2 tsp mild soy and the reserved salmon marinade and stir fry for a couple of minutes till the peppers and pak choi begin to soften.
5. Mash the avocado with a bit of salt, pepper, chilli flakes and the juice of ½ lime.
6. Now you might be able to serve. Add rice to your bowls, then the salmon, veggies and avo. High with a sprinkle of spring onions and sesame seeds and end with a drizzle of sriricha and light-weight mayo.
7. Get pleasure from!