Avocado, asparagus and salmon donburi
Lightly steamed, boiled, blanched, baked or pan-fried, asparagus is a true delicacy. SO make the most of the asparagus season and enjoy them in this deliciously filling salmon donburi
- 10 mins preparation
- 15 mins cooking
- 30 mins marinating
- Serves 2
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Ingredients
- 2 tablespoon soy sauce*, plus extra to season rice
- 1 tablespoon brown sugar or honey
- 2 clove garlic, sliced
- 300-350g boneless, skinless salmon fillet
- 1 bunch asparagus, trimmed, chopped
- oil, for cooking
To serve
- 2 cup steamed brown or sushi rice
- 1 firm ripe avocado, sliced
- 1 sheet dried nori seaweed, finely sliced
- 1 tablespoon toasted sesame seeds
- pickled ginger*
Method
- 1Mix soy sauce, brown sugar or honey and garlic in a medium dish. Add salmon fillet and turn to coat. Leave to marinate in fridge for as long as you can – ideally for 4-6 hours but 30 minutes will do.
- 2Steam brown or sushi rice then season to taste with a little soy sauce.
- 3Place asparagus in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes until bright green and just tender, then drain.
- 4Heat a drizzle of oil in a frying pan and cook marinated salmon fillet for about 2 minutes on each side until just cooked through.
- 5Spoon rice into bowls, top with flakes of salmon, avocado and asparagus and sprinkle with nori and sesame seeds. Serve with pickled ginger
Notes
*Check label if eating gluten free.
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