Honey soy salmon with coconut rice and Asian style spinach and mushrooms.
Ingredients (serves 2)
- 2 x 250g salmon fillets, pin boned, skin on
- 4 tbsp honey soy marinade
- 4 garlic cloves, crushed
- 1 tsp shichimi Togarashi (or chilli flakes)
- 3 tsp chilli flakes
- 1 tsp grated ginger
- 250g spinach
- 150g mushrooms, chopped
- 1 sachet pre-cooked coconut rice
- Sesame seeds (to serve)
Method
Place the salmon in separate Ziploc bags.
Mix the honey soy marinade, two of the garlic cloves, shichimi togarashi, 1 tsp of chilli and ginger in a bowl.
Divide the marinade between each bag and massage into the salmon. Submerge the bags in water to squeeze all the air out and seal them, then double bag them.
Tip the spinach, chopped mushrooms, the remaining garlic and chilli flakes into a Ziploc bag and give it a good shake. Seal and double bag it.
Put your salmon, spinach and sachet of rice (no need to put this in a bag, it’s already sealed) in the top rack of your dishwasher, fill the bottom rack with dirty plates, add a good quality dishwasher detergent and select a cycle that’s going to be around 55° C.
You won’t really have a choice for cooking time as it’s set by the dishwasher, but ours went for 1 hour 46 minutes.
When the cycle finishes, take out two clean plates from the bottom rack and divide the rice, salmon and vegetables between them. Drizzle over any leftover cooking sauce, season and top the salmon with a sprinkling of sesame seeds.
Happy cooking!
Source: Choice | Images: YouTube video stills, Broadsheet