Salmon Belly Superfood Bowl
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 40-50 minutes (depending on your rice cooker)
- 750g/27ozs. salmon belly*
- 2 cups brown rice
- 3.5 cups chicken, fish or vegetable stock
- 1 cup coconut milk
- 2 cloves garlic, peeled and finely diced
- 5 slices fresh ginger, finely diced
- 300g/7ozs. snow peas, trimmed
- 1/4 cup sliced green onions
- 1-2 tablespoons chilli sauce (depending on how hot it is and how hot you want it)
- 3 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- Juice from 1/2 lemon
Tip: if you want to leave the white fat on the belly then cut the salmon into squares. I like taking off the fat once the salmon is cooked so I leave it as strips to make it easier to remove.
Step 1 - Wash the brown rice well and then place in a rice cooker with the stock, coconut milk. garlic, ginger. Cover with the salmon belly and cook until the rice and the salmon are cooked. When the rice cooker shuts off but is still keeping the rice warm, add in the snow peas. They only need a few minutes of steaming.
Step 2 - The next step depends on how much of the white fat you want to eat. Honestly it tastes good but it is still fat so I discard most of the white fat and the skin keeping the orange flesh and a bit of the white fat. Or if you want all of the goodness of the fat just mix it with the rice.
Step 3 - Stir in the green onions, chilli sauce, sesame seeds and lemon juice.