Crispy Skin Salmon & Lightly Fried Brown Rice

Ingredients

• 2 x Salmon fillets with skin
• 1 Tbsp Rice Bran Oil
• 1 Tsp of finely grated ginger
• 1 Tsp crushed garlic
• 2 Cups of cooked brown rice
• 1/2 Cup of currants
• 1 x Medium red capsicum finely diced
• 3 x Spring onions finely sliced
• 2 Tbsp of Tamari
• 1 Tsp Sesame Oil
• 1 Tbsp Rice Malt Syrup
• Himalayan pink salt
• 2 – 3 Bok Choy Leaves quartered

Method

1. Rub rice brain oil and good pinch of salt on the salmon fillets and heat a frypan over a medium to high heat.
2. Add salmon skin side down and cook for 4-5 minutes until the skin is crisp and then turn and cook for another 4-5 minutes or to your liking.
3. In another pan, place ginger, garlic, capsicum and spring onions for 2-3 minutes on a medium heat and add cooked rice, tamari, rice malt syrup, sesame oil, good pinch of salt and stir together for 1-2 minutes. Stir in the currants and remove from pan.
4. Lastly, place buk choy in pan over a medium heat until bright green and slightly wilted.
5. Serve and enjoy!