Crispy Skin Salmon & Lightly Fried Brown Rice


  • 2 x Salmon fillets with skin
  • 1 Tbsp Rice Bran Oil
  • 1 Tsp of finely grated ginger
  • 1 Tsp crushed garlic
  • 2 Cups of cooked brown rice
  • 1/2 Cup of currants
  • 1 x Medium red capsicum finely diced
  • 3 x Spring onions finely sliced
  • 2 Tbsp of Tamari
  • 1 Tsp Sesame Oil
  • 1 Tbsp Rice Malt Syrup
  • Himalayan pink salt
  • 2 – 3 Bok Choy Leaves quartered



  1. Rub rice brain oil and good pinch of salt on the salmon fillets and heat a frypan over a medium to high heat.
  2. Add salmon skin side down and cook for 4-5 minutes until the skin is crisp and then turn and cook for another 4-5 minutes or to your liking.
  3. In another pan, place ginger, garlic, capsicum and spring onions for 2-3 minutes on a medium heat and add cooked rice, tamari, rice malt syrup, sesame oil, good pinch of salt and stir together for 1-2 minutes. Stir in the currants and remove from pan.
  4. Lastly, place buk choy in pan over a medium heat until bright green and slightly wilted.
  5. Serve and enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s