Excuse the awful photo. It’s much nicer than it looks in my pic. And although it appears long-winded, it takes 25 mins and is well worth it.
Another Anna Jones inspired dish. I’ve done this twice now. The first time I did her veggie-only version. It was a bit of a mad panic as is often the case when trying something for the first time and you’re unsure of timings and so on. And to serve, I mixed it all up – a bed of rice and then the other ingredients piled on top as per the recipe.
This time I did it slightly differently and had it calmly from kitchen to table in under 30 minutes. I was really pleased with the results and this is definitely going to become a regular fixture. It’s hearty enough to fill you up, but doesn’t leave you feeling sluggish.
What to use – serves 2:
I’ve grouped these to show what I prepare together.
100g brown rice (50g per person)
120g endamame beans – I use the Yutaka frozen beans available from Ocado
1 large avocado
2tbs of sesame seeds – I haven’t been able to find black ones yet, so have been toasting white ones
2 sheets nori – I have been using Saitaku nori, again available from Ocado. Cut it into strips.
a glug of sesame oil
2 salmon fillets – I used skinless and boneless fillets, 130g per fillet
squeeae of lemon juice
pinch of salt
For the dressing
I have changed this slightly as I found the original recipe produced more dressing than I needed/wanted. I am also not a fan of zest so I don’t use that.
1 pomegranate (I only use half)
Juice of half a lemon
Juice of half an orange
1.5 tablespoons of honey
1.5 tablespoons of tamari soy sauce
1 table spoon of Japanese rice vinegar
How to use it
Firstly the rice. I used organic whole grain rice. Start that boiling – it will take 25 mins and the rest of the timings are based on that.
Once your rice is boiling, put your sesame seeds into a small non-stick frying pan, on a low heat, and toast them. This will take about 10 minutes.
Take your endamame beans from the freezer, put into a bowl and cover in at least double the volume of boiling water. Cover with a plate and leave to defrost.
Give your sesame seeds a shake.
Make the dressing. Cut the pomegranate in half. Squeeze it into a bowl so that the juice and the jewels fall into the bowl. Ease out any stuck jewels with a spoon or fingers. Do be careful with the pomegranate squeezing – the minute you cut into it, it’ll start to bleed everywhere. Add the juice of the lemon, orange, honey, tamari, and rice vinegar and mix well. The jewels will clump around the honey so keep stirring until it’s all dissolved together. Taste it. Taste ok? If not, add more of whatever you think will bring it in line with what you want to eat. You’ll be adding it to the rice, and sprinkling it over the rest of the dish sparingly, so it’s ok if it’s quite a strong flavour.
The sesame seeds should now be done. Take them out of the frying pan and put to one side.
You will probably now be almost 15 minutes into the process.
Put a glug of olive oil into the small frying pan you used for the sesame seeds and put the pan onto a medium heat. Add your salmon fillets. Crush over some good sea salt and a glug or squeeze of lemon juice.
Drain your endamame beans through a colander and leave in the colander to drain off any excess water. Take your avocado and cut in two, removing the stone. I find the easiest way to do that is to get a sharp knive, hack the stone, twist the knife and out pops the stone. Criss-cross the flesh of the avocado ie taking the knife down to the skin, and then use a spoon to scoop out the cubes of flesh into a bowl. Cubes should be approx 2 cm squared – depending on how large your mouth is and how much you like to get in at once. Add the endamame beans to the avocado, squeeze over some lemon juice and throw in half of the sesame seeds and stir.
You’ve probably got about 5 minutes left until your rice is done. Turn over your salmon. The bottom should have coloured nicely.
Put a large non-stick frying pan on a medium heat and add a good glug of sesame oil. Add your spinach and the nori and with a pair of tongs, lift and drop so the greens are covered in the oil and start to wilt and warm. This will only take a couple of minutes. Turn the heat off.
Drain your rice. While it’s draining, scoop the endamame beans into your bowls.
Add half of the dressing and all of the jewels to the rice and mix well, coating the rice in the dressing. As mentioned, I find that the recipe makes more dressing than I want. So I find when serving the rice there will be some dressing left behind. I prefer it that way, as I found the full amount of dressing a bit too overpowering.
Leave it to soak for a few seconds while you scoop the greens and nori into your bowls.
Scoop the rice out of the pan – I use a slotted spoon so most of the liquid is left behind, but the rice is coated in a lovely flavour – and make it your third pile in your bowl.
Add your salmon steaks on top, sprinkle with the remaining sesame seeds, and drizzle over some of the remaining dressing. You could take the dressing to the table for people to add more if they’d like to.
Mmm rating: mm mm mm
Cost per person: £5
Calories: approx. 500
What to listen to: Something as calming as the food – Roy Orbison – You Got It
What to watch: Kill Bill Vol 1