Hoisin Salmon, Coconut Rice & Steamed Broccolini

Savoury

27 Sept

With a glossy hoisin–marmalade glaze and the subtle heat of fresh chilli, this salmon dish feels restaurant-quality while still being easy to prepare at home. The coconut rice and broccolini balance the flavours beautifully, making it perfect for both everyday dining and special occasions.

Details

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 2 people
Difficulty: Medium

Ingredients:

2 pieces good-quality salmon fillet
2 tbsp hoisin sauce
2 tbsp orange marmalade
2 garlic cloves, grated
1 × 3 cm piece ginger, grated
1 Bird’s Eye chilli, deseeded and sliced diagonally
1 small bunch broccolini, washed and trimmed

For the rice:

1 cup jasmine rice, rinsed
1 ½ cups cold water
3 tbsp coconut cream

To serve (optional toppings):

Toasted sesame seeds
Crispy shallots
Coriander leaves
Extra sliced chilli

Method

Preheat steam oven to 100°C (steam function). Line a solid stainless steel tray with baking paper.
In a bowl, combine the hoisin sauce, marmalade, garlic, and ginger. Stir to form a paste.
Place salmon fillets on the prepared tray and spread the paste over the top. Set aside.
Place rinsed rice in a solid stainless steel container, add water, and stir to combine.
Arrange broccolini on a separate perforated stainless steel tray.
Once the oven has reached 100°C, place the rice in and set the total cooking time for 30 minutes.
After 22 minutes, add the salmon tray to the oven (cook for 8 minutes).
After 27 minutes, add the broccolini tray (cook for 3 minutes).
When cooking is complete, stir the coconut cream through the rice.
To serve, plate the rice, top with salmon and broccolini, then garnish with sesame seeds, crispy shallots, coriander, and sliced chilli.