- TM 31
Ingredients
Asian Salmon
- 1 lemon zest of whole lemon
- 30 g fresh ginger
- 10 g coriander
- 2 cloves garlic
- 1 small red chilli
- 20 g olive oil
- 60 g orange juice, (1/2 orange)
- 20 g tamari
- 50 g honey
- 4 fillets fresh salmon, skin off (approx 200g each)
- 2 bunches buk choy
Coconut Brown Rice
- 230 g brown rice
- 20 g TM stock concentrate
- 400 g coconut cream
- 1000 g water
- 1/2 tsp Himalayan salt
- Shredded coconut, lighlly toasted to garnish
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Put lemon zest, 15g ginger and coriander in the Thermomix bowl and chop for 3 - 5 seconds / Speed 7. Set aside
2. Add garlic, remaining ginger and chilli and chop for 2 - 3 seconds / Speed 7
3. Add olive oil and saute for 2 minutes / 100 C / Speed 1 with the MC off
4. Add orange juice and cook for 2 minutes / 100 C / Speed 1 with the MC off
5. Add soy sauce and honey and cook for 4 minutes / 100 C / Speed 1 with the MC off
6. Remove glaze from the Thermomix bowl, combine with the lemon/ginger/coriander and set aside.
7. Season salmon fillets with pepper. Place the salmon fillets on the top tray of the Varoma lined with baking paper. Pour the glaze over the top. Set aside
1. Place rice in the Thermomix Basket and wash it thoroughly
2. Put 100g coconut cream and 600g water and place the rice on top. Cook for 30 minutes / Varoma / speed 3
3. Remove basket and add 300g coconut cream, 250g water, TM stock and himalayan salt into the Thermomix bowl and place the rice back on top
4. Place the Varoma tray containing the salmon on top of the Thermomix and cook for 15 minutes / Varoma / Speed 2
5. Tip the rice into a Thermoserver and pour the coconut liquid from the Thermomix over the rice. Cover for an additional 10 minutes or until the rice is tender and all the liquid has been absorbed.
6. Place remaining 150g water in Thermomix bowl.
7. Place the Buk Choy in the bottom tray of the Varoma and with the salmon fillets on the top tray
8. Place Varoma on top of Thermomix and continue to cook for 5-10 minutes / Varoma temperature /Speed 2 (depending on the size of both the salmon fillets and the buk choy)
9. Transfer the rice to bowls, put the steamed buk choy on, layer a salmon fillet on top and garnish with the toasted coconut and serve.
Asian Salmon
Coconut Brown Rice
Tip
You can use any asian vegetable if buk choy not available
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great complete dinner!
I have made this recipe a couple of times now and it is the bomb. Thanks for sharing.
Fabulous dinner. We had ours with kale & sweet potato steamed on the bottom of the varoma. A lot of liquid left after the rice was taken out, most of it was wasted.
Sorry Larna - I have corrected the recipe so it reads right now. Thank you
Sorry - that should be varoma temperature. I will update now - thank you
Hello
Just wondering with step 2 (brown rice) what temparture does it need to cook at?
Thank you
This reciepe was a winner!! Absolutely devine! The kids even ate it all. I didn't add coriander or chilli because of my picky husband, but it still tasted fantastic
Do you need to cook the water and cream for 30 mins without the rice before adding more cream and water and cooking a further 15 with the rice??