Baked Salmon with Sriracha Vinaigrette, Rice & Pickled Vegetables
- Prep time: 20 minutes
- Calories: 429
- 1⁄2 Cup of Medium Grain Rice
- 2 of Salmon Fillets (Skin on)
- 1 of Carrot
- 3 of Radish
- 1 of Lebanese Cucumber
- 2 Tbsp of Rice Vinegar
- 1 1⁄2 Tbsp of Sriracha Sauce
- 1 of Lime
- 2 of Spring Onion
Cook Rice:Preheat oven to 150°C. In a pot, bring 1 cup water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Cook Salmon:Place salmon on a lined baking tray, rub with a little oil and season with salt. Bake salmon in oven until just cooked through, about 12-15 minutes.
Pickle Veg:Peel carrots and trim radish. Thinly slice radish, carrot and cucumber into rounds, on a mandolin if you have one. Place in a bowl and season with salt. Massage gently with your hands to soften, and drain off any liquid that forms. Add vinegar and toss to coat. Place in fridge until ready to use.
Make Vinaigrette:Whisk sriracha (to taste), squeeze of lime juice (to taste) and 2 Tbsp olive oil in a small bowl. Season with salt and balance with a little more oil or lime as necessary.
You Plate It:Trim spring onion and thinly slice, keeping the white and green parts separate. Add white parts to pickled veg. Divide rice between bowls. Gently break apart salmon into large chunks. Drizzle over sriracha vinaigrette, and arrange pickled veg. Garish with remaining green parts of spring onion.