Irish Salmon in Honey, Ginger & Soy, Mixed Grains Topped with Kimchi & Pickled Red Onion

Serves 4 // Cooking Time: 40 minutes

Ingredients:

Honey & Ginger Glazed Salmon

• x4 Salmon Darnes

• 4 Tbsp. Soy Sauce

• 60g Fresh Ginger 60g

• 1 1/2 Tbsp. Honey

• 1 1/2 Tbsp. Sesame Oil 20ml

• 1 1/2 Tbsp. Rice Vinegar

Mixed Grains with Wholegrain Rice

• 80g Quinoa Trio (White, Red, Black)

• 40g Brown Rice

• 80g Dark Green Speckled Lentils 80g

• 1 Tin Chickpeas in Water x1

• 400ml Vegetable Stock

Kimchi

• Lettuce Chinese Leaf Head

• 2 Garlic Cloves

• 1 Scallion Bunch

• 40g Ginger

• 1 Red Chilli Pepper

• 1 Large Carrot

• 4 Mooli White Radish

• 1 Tbsp. Fish Sauce

• 1 Tsp. Caster Sugar

• 1/2 Tsp. Salt

Pickle Red Onion Topper

• 1 Large Red Onion

• 3 Level Tbps. Santa Maria Pickling Mix

Method:

For the Salmon:

1. Finely grate the ginger, and place in bowl with the soy sauce, rice vinegar, sesame oil & honey and mix well. Add the salmon and allow to sit in the marinade for up to 4 hours.

   For the Mixed Grains & Wholegrain Rice:

2. Add the vegetable stock to rice and cook in a rice cooker. Steam lentils until cooked. Measure the quinoa, and add the same amount of water, bring to the boil and turn down to a low simmer until the water has evaporated, keep covered with a lid for a further ten minutes. Fold the three items together and season.

   For the Kimchi:

3. In a bowl mix the cabbage and the salt together well. Set aside for 1 hour. To make the kimchi paste, blend the garlic, ginger, fish sauce, chilli paste, sugar and rice vinegar together in a bowl. Rinse the cabbage really well to wash off all the salt, drain and dry well. Transfer to a large clean bowl and toss through the paste with the mooli, carrots and spring onions. Place into an air tight container then chill.

   For the Pickled Red Onion:

4. Place sliced onions in a large bowl and add the pickling spice, mix well. Leave to marinade fin the fridge or at least 1 hour, but preferably overnight.