Sesame Salmon & Aromatic Rice with Avocado & Pak Choi

Ingredients:

2x Salmon Fillets 

1x Pak Choi 

3x Spring Onion

1x Avocado

175g White Rice

Sesame Seeds

Sesame Oil

Butter

Light Soy Sauce

Cornish Sea Salt 

Black Pepper

Chilli Flakes

Granulated Garlic

Step 1: Toast Sesame Seeds

Use a small, dry frying pan and add sesame seeds and heat - once they start popping, they're done - move them around often to achieve an even dark-gold colour throughout.  Set to one side in a bowl and let them cool.

Step 2: Cook Rice

Boil the kettle

Heat up 1 knob of butter in sauce-pan and once melted, add rice - add half a teaspoon of sesame oil and the juice of half a lime and ensure rice is evenly coated.  The butter stops the rice becoming stodgy, and sesame oil is for flavour.

Add boiling water to the rice in a hot pan, to roughly 3/4" above the rice.  Put the lid on and turn the heat down.

Step 3: Season Salmon

Salt, Pepper and Granulated Garlic.  Add chilli flakes to your preference.

Step 4: Spring Onions and Pak Choi

Finely slice the spring onions, using the firmer part of the plant.  Soft tops can go, the hard end too.    

Take the tops off the pak choi, and chop the root part into roughly 3/4" chunks.  Wash both these and leaves off and add them to one side.

Step 5: The Fish

Add a knob of butter to a frying pan and bring it up to heat.  Once melted and the edges are bubbling, add the salmon fillet skin-side down.  Whilst cooking, add enough toasted sesame seeds to the exposed part of the fillet to cover it, and a few dashes of soy sauce.  Once roughly 1/4" of the fish has cooked from the underside, turn it over to begin cooking the sesame seeds into the fish.  You may also want to cook the sides depending on the thickness of the fillet.

Once the fish is cooked, remove it from the pan and put to one side to settle.  The rice will be cooked now.  Plate the rice up.  

Step 6: Pak Choi

Add half a teaspoon of sesame oil to the hot pan the salmon cooked in and throw in the chunks of pak choi.  

Plate up the fish.  Cut the avocado in half and remove the stone.  Remove skin and slice into 1/4 - 1/2" sections.

Add the pak choi leaves to the pan - the pak choi should have started to brown off at its edges now.

Add salmon, pak choi and avocado to the plate, garnish with spring onion and toasted sesame and season with sea salt.

Et voila!