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Donal Skehan
Sticky Soy Salmon & Crispy Rice | DonalSkehan.com
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Sticky Soy Salmon & Crispy Rice

October 15

This vibrant, flavour-packed dish brings together sweet, sticky soy-glazed salmon with golden, crispy rice and a fresh, punchy pineapple salsa. It’s quick to prepare, ready in just 30 minute and perfect for a weeknight dinner that feels a bit special. The contrasting textures and bold, balanced flavours make this a go-to recipe that delivers on both taste and ease

  • serves Serves 4
  • time 30 minutes

Method

  1. 1. Place the salmon into a large bowl, then toss with the sesame oil, soya sauce and cornflour to coat the pieces in a floury paste. Place into the airfryer at 180°C for 8 minutes until cooked through and lightly crispy.
  2. 2. To crisp the rice, finely chop the garlic, ginger and spring onions then heat the butter and sesame oil in a large non-stick skillet over a medium-high heat. Add the garlic, ginger and spring onions and cook, stirring for 2 - 3 minutes, until starting to soften. Add the rice to the pan and break up with a spatula, stirring to coat the rice in the buttery aromatics.
  3. 3. Add a pinch of salt, stir through then add the sesame oil.
  4. 4. Once the rice is nicely coated, press firmly into an even, compact layer and cook until -browned underneath. Gently stir the rice and repeat the process. Once done, leave aside.
  5. 5. Finely dice the pineapple, red onion and jalapeno and place into a small bowl. Season with a little salt then chop the coriander and add to the bowl. Grate over the zest of ½ a lime and squeeze over its juice, stirring to combine. Set aside.
  6. 6. In a small pan, add in the sesame oil, dark soy sauce, oyster sauce and caster sugar. Cook until sticky.
  7. 7. Serve the salmon with the crispy rice and salsa garnished with a few extra coriander leaves. Sprinkle the salmon with sesame seeds and serve.

Ingredients


4 skinless salmon darnes (steaks)
1 tsp cornstarch
1 tbsp sesame oil
2 tbsp light soy sauce
Handful of sesame seeds (about 2 tablespoons)

For the Glaze:
1 tsp sesame oil
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp superfine sugar

For the Pineapple Salsa:
1 cup chopped fresh pineapple 
1/4 cup finely chopped red onion
1 finely chopped jalapeño chili (seeded if less heat is desired)
1/4 cup chopped cilantro (a handful of coriander leaves)
2 tbsp lime juice

For the Crispy Rice:
1.5 tbsp butter 
2 tbsp sesame oil
2 to 3 cloves garlic, very finely chopped
1-inch piece ginger, peeled and very finely chopped
Pinch of salt
1/3 cup sliced scallions (3 spring onions), plus extra to serve
3 cups cooked leftover rice

4 salmon darnes, skinless – roughly 600g salmon

1 tsp cornflour

1 tbsp sesame oil

2 tbsp light soy sauce

Handful of sesame seeds

For the glaze

1 tsp Sesame oil

1 tbsp dark soy sauce

1 tbsp oyster sauce

1 tbsp caster sugar

For the pineapple salsa

150g pineapple

1/2 red onion

1 jalapeño chilli

handful of coriander leaves

Juice of 1 lime

For the crispy rice

20g butter

2 tbsp sesame oil

2-3 cloves garlic, very finely chopped

1 inch piece ginger, peeled and very finely chopped

Pinch salt

3 spring onions, finely sliced, plus extra to serve

450g cooked, leftover rice (you can use the pre-cooked packets if you don’t have any rice leftover)