SunRice
Poh's rice kitchen

Poh's Crispy Skin Salmon with Cucumber

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Prep time

5min

Cook time

20min

Try this delicious dish for a midweek meal in under 20 minutes. Another great way to encorporate fish into your diet.

SunRice Long Grain White Rice

SunRice Long Grain White Rice

Long Grain Rice is your go to grain for a versatile dish. It has long slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking SunRice White Long Grain Rice is a perfect partner to a stir-fry, casserole or a stew. For something more adventurous, try a spicy jambalaya from the deep south of the United States. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup Brown Rice (long, medium or short grain)

  • 4 Salmon Fillet (skin on)

  • 2 tbsp Olive Oil

  • 2 clove Garlic (peeled, sliced)

  • ½ cup Mirin

  • ½ cup Kecap Manis

  • 2 tbsp Light Soy

  • 1 tsp Sugar

  • 1 tsp Wasabi (tube)

  • 2 Continental Cucumbers (peeled, halved lengthways and sliced 5mm)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Poh's Crispy Skin Salmon with Cucumber

Method

  • Cook rice using packet instructions.

  • To cook the salmon, great a large non-stick frypan lightly with olive oil. Sprinkle salt and pepper on both sides of the salmon fillets, then place them skin side down on the frypan over low to medium heat. Cook for about 10 minutes or until only surface of the salmon is still pink. Flip the salmon over for about 10 seconds, then rest on a plate skin side up.

  • Meanwhile, make the sauce. To make the sauce, heat the olive oil with the garlic in a small non-stick saucepan until pale golden and crispy. Immediately add the recap manis, soy and wasabi. Stir and bring to a simmer, then set aside.

  • To serve, peel the salmon skin off each fillet, flake a fillet of salmon into a each serve of rice and mix with some cucumber and enough sauce to taste. Garnish with the salmon skin.

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