Ponzu honey glazed salmon, Chinese bok choy with caramelized hemp seed and brown rice
A colouful and nutritious dish of Ponzu and honey marinated salmon with stir-fried vegetables and hemp seed and brown rice.
- Preparation Time15 mins
- Additional Timeplus 10-30 mins marinating
- Cooking Time30 mins
Nutrition per serving
- Energy467 Kcals
- 4 skinless salmon fillets, about 200g each
- 100ml Kikkoman Ponzu
- 50g honey
- Fresh ginger, finely grated
- Garlic, 3 cloves
- 600g bok choy
- 1 red pepper,
- 2 fresh corn on the cobs
- 20ml oil
Crunchy hemp seed
- 100g hemp seed
- 20ml Kikkoman Ponzu
- 250g brown rice
Whisk Ponzu sauce, honey, ginger, and garlic together until honey dissolves. Place salmon fillets in the marinade. Allow to marinate for at least 10 minutes, preferably for 30.
Cook the brown rice according to instructions on the bag, typically needs 20-30 min. Preheat oven to 160C. Mix hemp seed with 20ml Ponzu and sprinkle in a single layer on a flat baking tray. Stir after 8 minutes and cook for additional 4 minutes. Cool.
Slice bok choy and peppers in 2 cm wide slices. Using a large knife, slice corn kernels off the cob.
Heat wok with oil and quickly stir fry bok choy, peppers and corn kernels. After 1 min, add the salmon marinade and cook until vegetables are tender, another 3 min. Remove from heat. Preheat grill to high. Put the salmon under the grill without turning until exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness.
Sprinkle each salmon filet with the crunchy hemp seeds. Arrange vegetables on plates, top with the salmon fillets, and serve with cooked brown rice.