Salmon Honey Glazed with Risi Bisi

Peas mixed in rice are a classic. Using my rice cooker made it even easier. A slab of salmon in a pan is a great main focal point in that dish.

That meal is done in less than 30 min. But only when your rice cooker is small and fast.

Check the time the rice will need and adjust the cooking time. Or just cook it in a pot.

Pan seared salmon does not require a lot of work. Buy a piece with the skin on. That makes cooking it easier.

Ingredients:

250 g salmon, seasoning, 1 tbsp oil, 1 tsp butter, 2 tsp honey, 2 tbsp Noilly Prat

1 rice cooker cup Japanese short grain rice

Pinch of salt, 1/4 tsp veg stock powder

1 spring onion, 1/2 cup frozen peas, pepper and salt

Sweet Chili Sauce

Start the rice. 5 min before it is done, add the veggies.

Heat up the oil to medium high heat. Put the seasoned salmon skin side down in the pan.

Wait until you see a thin white line above the skin. Turn the salmon. Add the butter. Give it 4 min. Set it on each side for 2 min. Add honey on the top and give it 2 min. Add the Noilly Prat and close the lid for 1,5 min. Done.

Serve with the Risi Bisi. If you like add some sweet chili sauce.