Hope you all had a good weekend. After that Fab Friday night we had at the Zobel residence in Monaco, Mark and I spent our weekend in our local ville since Monaco and Cannes were two suuuuuper busy areas (well we dropped by at Cannes but didn’t stay because we couldn’t find a parking!). We picked up few summer bits and pieces, went to see Nanay (my mom-in-law) and a friend, and of course, enjoyed good food (oh, thanks again b for preparing an alfresco breakfast yesterday – as seen in Instagram, it’s a once-in-a-blue-moon-kind-of-thing).
Speaking of food, I’ve been so much into cooking things with sesame oil lately (since I bought it, lol) and you’ll notice that on my recent recipe posts: Tuna Steak and the chicken at My Green Plate. I’ve also been into making quick and easy recipes but marinating plays a big role.
Due to the cheat days over the weekend, I’ve decided to cut carbs this week and juice more (our mini-summer escapade is coming up!). But carb-controlling drill won’t stop me from experimenting what we have in our kitchen. So replacing our dinner with juice, I prepared Mark’s baon (packed lunch) for tomorrow. I want to call it Rice in a Box, the name says it. However, it’s not just your ordinary, rice in a box. It’s rice topped with grilled salmon steak and divine mango sauce!
Here are the ingredients:
- 2 Salmon steak fillets
- 3 tsp soy sauce
- 3 tsp sesame oil
- 2 tsp honey
- 3 garlic cloves finely chopped
- 1″ ginger finely chopped
- 1 medium shallot finely chopped
- 1 green chili chopped
- red chili flakes
- Pinch of white pepper
- 2 cups of mango chopped (in between unripe and ripe)
- Combine soy sauce, sesame oil, honey, garlic, ginger, green chili in a bowl and marinate salmon steaks overnight.
- Remove filet from marinade and retain the marinade. In a hot non-stick pan, add a small amount of oil. Cook salmon filet on medium-high for 3.5 minutes per side.
- Once cooked, set salmon aside. Add mango and marinade to the pan and bring to a simmer/boil for 2 minutes. You may want to take out the green chili when you do this and add red chili flakes instead over the salmon and pinch of white pepper.
- Place the salmon over the rice (you may add a little bit of butter, garlic powder and onion powder while cooking the rice to give it an extra flavour or you can leave it as it is). I usually serve 1 cup of rice for Mark. If I won’t apply the polite portion principle, he’ll be like this:
- Going back to the recipe, glaze the rice and salmon with the oh-so-good-divine mango sauce.