Sesame-Crusted Salmon And Kimchi Fried Rice Buddha Bowls

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Sesame-Crusted Salmon And Kimchi Fried Rice Buddha Bowls
Main ingredients
  • Fish & Seafood
Ingredients
Method

Ingredients

Sesame crusted salmon cubes
  • 800g Norwegian salmon, cubed Black sesame seeds
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
Kimchi fried rice:
  • 2 tablespoons coconut oil or vegetable oil
  • 6 cups basmati or jasmine rice, cooked
  • ½ cups store-bought kimchi
  • 30g mung bean and purple sprouts Black sesame seeds, to garnish
Buddha bowl fillings:
  • Oyster mushrooms, lightly fried
  • Crispy kale
  • Pink pickled onions or ginger Pumpkin noodles
  • 6 free-range eggs, medium boiled
Dressing:
  • 6 tablespoons soy sauce
  • 6 tablespoons red wine vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon ginger, grated
  • 2 red chillies, sliced
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 tablespoon honey Micro herbs, to garnish

  • Method

  • 1
    For the salmon, season the skin side and pat the black sesame seeds onto the skin to create a crust. Pan fry skin side/crust side down in a hot non-stick pan for 2 minutes until golden brown. Once crispy, turn the salmon over and pan fry for a further 30 seconds. Remove from pan. Serve with the other delicious buddha bowl fillings in Le Creuset 10cm Mini Casseroles.
  • 2
    For the kimchi fried rice, heat oil in a Le Creuset 28cm Signature Round Casserole and add the cooked rice to warm through and fry gently, followed by folding through the kimchi to coat all of the grains with flavour. Remove from the heat. Top with the mung beans, purple sprouts and sesame seeds.
  • 3
    For the dressing, combine all the ingredients together and adjust the flavours to preference.
  • 4
    Garnish with micro herbs and serve.