Sticky Soy Salmon & Crispy Rice

INGREDIENTS

For the Salmon:

• 4 Dunnes Stores Skinless Salmon Darnes, cut into chunks
• 2 Tbsp Sesame Oil
• 1 Tbsp Cornflour
• 2 Tbsp Light Soy Sauce
• 2 Tbsp Oyster Sauce
• 1 Tbsp Shaoxing Rice Wine
• 1 Tsp Caster Sugar
• 1 Tbsp Toasted Sesame Seeds

For the Pineapple Salsa:

• 150g Pineapple, finely diced
• 1 Red Onion, finely diced
• 2 Garlic Cloves, crushed
• 1 Jalapeño Chilli, finely chopped
• Juice of 1 Lime
• A Handful of Fresh Coriander Leaves

For the Crispy Rice:

• 20g Butter
• 2 Tbsp Sesame Oil
• 1 Thumb-Sized Piece of Ginger, peeled and very finely chopped
• 2 Garlic Cloves, very finely chopped
• 3 Spring Onions, finely sliced, plus extra to serve
• 250g Dunnes Stores Basmati Rice or cooked leftover rice
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. In a bowl, combine 1 tablespoon sesame oil, 1 tablespoon light soy sauce, and the cornflour. Toss the salmon chunks to coat evenly. Air fry at 180°C for 8 minutes until golden and cooked through.
2. For the crispy rice, heat the butter and sesame oil in a large skillet over medium-high heat. Add the garlic, ginger, and spring onions, and cook for 2–3 minutes until softened.
3. Add the rice, breaking up any clumps and stirring to coat in the aromatic butter. Press the rice into a flat layer and cook until golden and crispy underneath. Flip out onto a plate and keep warm.
4. To make the pineapple salsa, finely dice the pineapple, red onion, and jalapeño. Combine with lime juice, zest, salt, and coriander. Stir and set aside.
5. In a small pan, heat the remaining sesame oil with Shaoxing rice wine, oyster sauce, soy sauce, and caster sugar. Cook until sticky, then toss in the salmon and sesame seeds to coat.
6. Serve the sticky salmon over crispy rice with the pineapple salsa. Garnish with extra spring onions, coriander, and lime wedges.