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.