Most Saturdays Corey and I travel around to health food stores doing tastings for Norridge which we love as it gives us a chance to meet and connect with all our lovely customers however we try to prioritize one weekend off a month to do whatever we want. So on Saturday we were off and headed to Ikea. (Rocking weekend I know)
We lost time.
That place is insane. (I know I’m a bit late to the Ikea party but I lived on boats for the past 6 years, I haven’t had the urge to nest until now) Somehow I managed to come away having spent exactly $3.50 on a teeny wooden chopping board. Miracles do happen.
After Ikea we found a secondhand timber yard and I practically did cartwheels I was so excited. I was running around like a kid making little piles of all the off cuts and old boards that I wanted. Corey says I have terrible bargaining skills because when I asked the old man with ciggie hanging out of his mouth who ran the place what he wanted for my pile of timber he said $20 and I practically squealed yes! I also came away with this amazing iron stand on which I am going to make the coolest retro herb garden. Bet you didn’t even know a herb garden could be retro. Stay tuned.
I know that deciding what to cook for week night meals isn’t as exciting for some as it is for me. You get home from work, have a million things to do and spending hours in the kitchen just isn’t high up on that list so I wanted to bring you some ideas that are fast, easy, do-able, healthy and still really great tasting and exciting. This meal is a perfect example of all that.
It’s reasonably quick and easy to whip up and although you’re better off eating all the salmon in one go while its fresh, the rice salad can be taken to work the next day. My taste buds were seriously high fiving me on this one especially since I used some of the incredible Thai basil that we have growing in our herb garden. The Thai basil is optional in this recipe but I know any chance I get to add more fresh herbs to a dish, I do. What I really love about this meal is that while its light and refreshing its still filling.
- 500g cooked brown rice
- 400g sashimi grade salmon
- 3 T sesame seeds
- 1 tsp wasabi powder
- 2 T sesame seed oil
- 2T olive oil
- 100g baby asian greens
- 1 small bunch coriander chopped
- 1 small handful of Thai basil leaves (optional)
- ¼ cup pickled ginger
- 2 green onions, thinly sliced
- 1 large avocado chopped
- 1 large red chilli, thinly sliced
- 2 T light soy sauce
- 1 T fish sauce
- juice of 2 limes
- 1 lime cut into wedges
- Brush the salmon with sesame oil then roll it in the sesame seeds and wasabi powder patting it until it is evenly coated.
- Heat the olive oil in a large frying pan over high heat; cook the salmon 1 minute each side until browned on the outside but still raw in the center. Remove from the heat and let it rest for 5 minutes before slicing it thinly.
- Using a large bowl combine the rice, asian greens, ginger, green onion, chilli, herbs and avocado and gently toss to combine.
- Combine the soy sauce and lime juice in a small jar and shake well.
- Arrange the rice salad on a platter, top with pieces of salmon, drizzle with dressing and serve with extra lime wedges.
- Serves: 4