Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this wonderful dairy free & gluten free salmon & miso rice dish!
Serves: 2 | Prep Time: 15 mins | Cook Time: 40 mins
- 1 cup of Forbidden Organic White Rice
- 4 Fresh Salmon Fillets (Skin On)(Can Substitute With Tempeh or Tofu)
- 1 Tbls Miso Paste
- ½ Cup Black & White Sesame Seeds
- ½ Cup Crispy Shallots
- 1 Bunch Spring Onion
- 1 Bunch Fresh Coriander
- 1 Thumb Ginger (Juliened or Micro Planed)
- 2 Bunch Gai Laan (Chinese Broccoli)
- Gluten Free Soy or Tamari Sauce
- Cook 1 cup Forbidden Organic White Rice per instructions on pack with the addition of 1 tablespoon of miso paste per cup mixed with the water before adding rice.
- Finely slice some of the coriander stem and add to the rice, this will give it a really nice aromatic quality.
- Lightly season the skin side of your salmon fillets & place in frying pan on low with a little coconut oil, we just want to slowly crisp up the skin.
- When the skin is suitably crispy remove the salmon and roll the other 3 sides in toasted black & white sesame seeds.
- Return to pan skin side down & place in oven at 160° for about 7 mins.
- I like my salmon just raw, but it’s purely up to you how little or far you take it.
- In a separate fry pan heat coconut oil until almost smoking, add ginger to infuse the oil. Don’t let it burn, it become bitter.
- Almost immediately add your gai laan, let it get a nice charring.
- Add a few squirts of the gluten free soy or tamari and allow to steam a little. I prefer a good crunch on my greens, but that’s just me.
Place a bed of rice down with some greens next to it, giving it a bit of a hug. I like it when each of the elements to a dish has a common area, a little crossover. Place your salmon neatly on top and garnish w crispy shallots, spring onion & fresh coriander.
Take a seat. Relax. Feel good!
Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.