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Recipes

Teriyaki salmon rice bowl with spinach and avocado

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Teriyaki salmon rice bowl with spinach and avocado
Teriyaki salmon rice bowl with spinach and avocado

Teriyaki salmon rice bowl with spinach and avocado

Gloriously sticky teriyaki salmon, perched on a bowl of seasoned sushi rice with fresh edamame beans and creamy avocado. You NEED to try this healthy yet delicious recipe asap! The recipe is naturally gluten free, dairy free, nut free and egg free.

Ingredients

  • 180g (6.5oz) sushi rice
  • 3 tbsp rice vinegar
  • 1 tsp caster sugar
  • 0.5 tsp fine salt
  • 30ml (1fl oz) maple syrup
  • 1 tsp sesame oil
  • 2 tsp gluten free tamari soy sauce
  • 0.5 tsp garlic granules
  • 1 tsp mirin
  • 2 salmon fillets
  • 2 tbsp sesame seeds
  • 4 spring onions
  • 150g (5oz) edamame beans
  • Half a ripe avocado

Instructions

Cook the sushi rice according to the packet instructions and while it is cooking prepare the sushi rice dressing. To do this, mix the rice vinegar, sugar and salt together in a small dish, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over the top (while it is still hot) and then stir to coat the rice and fluff it up.
In a small frying pan, lightly toast the sesame seeds, scatter them over the rice and stir through. Set the rice aside (still in the saucepan) to cool slightly.
Prepare the salmon fillets by removing the skin and chopping into chunks. Dice the spring onions into small chunks. Also prepare the teriyaki marinade by mixing the maple syrup, sesame oil, tamari, garlic granules and mirin together in a small dish. Set these three elements aside while you prepare the sushi bowl base.
Once the rice has cooled, and is now warm rather than hot, you can assemble the base for the bowls. Split the rice between two wide bowls so that two-thirds of each base is covered. In the remaining third, pile edamame beans and sliced avocado.
Pour the marinade into a small frying pan over a high heat. When it begins to bubble, turn the heat down to simmering and stir it constantly until it has reduced, turning from watery sauce to a thicker, glaze consistency. Add the chunks of salmon to the pan and turn the heat back up to high – stir so that the salmon is fully coated in the glaze and then sprinkle the spring onions over the top. Continue to cook on a high heat for a couple of minutes, stirring occasionally, until the salmon is beautifully glazed and cooked to your preferred level. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Voila, one DELICIOUS meal! Serve with extra tamari soy sauce on the side if you wish.

Homemade Teriyaki Sauce Recipe
Look no further: Ready in 10 minutes, no junk ingredients, and crazy delicious – you’ll never use store-bought again!

This is a super quick and easy sauce to make, all you have to do is:
Combine the soy sauce, brown sugar, ginger, garlic, honey, sesame oil, mirin and water mixed with cornstarch together in a bowl
Transfer the mixture to a small saucepan and simmer for about 4 minutes until thickened.
Your sauce is ready!

 

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Business News

The Northern Rivers Times Edition 49

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The Northern Rivers Times Edition 49_Page_01
The Northern Rivers Times Edition 49

The Northern Rivers Times Edition 49

The Northern Rivers Times Edition 49 is out today as usual it is available from all Newsagents, leading Service Stations, General Stores and Woolworths Supermarkets from Coffs Harbour to Southport and as far west as Tenterfield, every town in the northern rivers. A very full 80 pages to read on these rainy and cold days ahead with over 32 pages of local news, 4 page lift out TV Guide, 2 pages of puzzles, 7-8 pages of local sports, 7 page of Rural news, 4 pages of Local Entertainment, trades and professional services, funerals, community news and events and a special 7 Pages on Lismore’s the Star Court Theatre 100 year Anniversary. This is a brilliant edition and all of our readers will absolutely love it from page 1 to page 80. Only $2. But HURRY as last weeks edition 48 sold out all copies within 3 days.

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Dessert

Cranberry-Kissed Chocolate Silk

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Cranberry-Kissed Chocolate Silk

Cranberry-Kissed Chocolate Silk

Combined fresh or frozen cranberry salad with the rich custard known as pots de crème, and the result is ever so elegant compared to the usual desserts.

Ingredients

  • 1 cup cranberry juice
  • 1/8 teaspoon salt
  • 4 large eggs, beaten
  • 1 cup milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, thawed
  • 1/3 cup sugar
  • 3/4 cup sweetened whipped cream
  • 3 tablespoons sliced almonds, toasted

Directions

Place cranberry juice and salt in a small heavy saucepan; bring just to a boil. Remove from heat. In a small bowl, slowly whisk hot juice into eggs; return all to pan. Cook over low heat 2-3 minutes or until mixture thickens and a thermometer reads 170°, stirring constantly.
Place egg mixture, chocolate chips and vanilla in a blender; let stand 2 minutes. Cover and process until smooth. Pour into six dessert dishes. Refrigerate at least 4 hours, covering when completely cooled.
Place cranberries in a small food processor; pulse until finely chopped. Transfer to a small bowl; toss with sugar. Top each serving with cranberries, whipped cream and almonds.

Check out this recipe on our website:

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Recipes

Tuna Pasta with tomatoes, olives and capers

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Tuna Pasta with tomatoes, olives and capers
Tuna Pasta with tomatoes, olives and capers

Tuna Pasta with tomatoes, olives and capers

This tuna and pasta dish is enhanced by the colours and flavours of the chilli, olives and capers.

Ingredients

  • 500g spaghetti
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon dried chilli flakes
  • 500g cherry tomatoes, halved
  • 185g can tuna in olive oil, drained and flaked
  • 125g pitted black olives, roughly chopped
  • 4 tablespoons capers in brine, drained
  • 4 tablespoons chopped fresh basil
  • Salt & freshly ground pepper

Method

Step 1
Cook spaghetti in a large pan of lightly salted, boiling water and cook for 10-12 minutes or until just cooked. Drain pasta reserving 1/3 cup of the cooking water and return to pan.

Step 2
Meanwhile, heat the oil in a frying pan and gently fry the garlic, chilli flakes and a little salt and pepper for 3-4 minutes until softened. Do not let brown. Add the tomatoes, cover and cook for 3 minutes until softened and then stir in the tuna, olives and capers and heat through for a further 2 minutes.

Step 3
Stir the tuna mixture into the drained spaghetti with the reserved cooking water, basil and some salt and pepper, to taste. Serve at once.

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