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FIRECRACKER SALMON
1 Tbsp Olive Oil
2 Tbsp Chilli Sauce
1-2 Tsp Sriracha
1 Tbsp Low Soy Sauce
3 Garlic Cloves Minced
1/2 Tsp Minced Ginger
1 Tsp Brown Sugar
1/4 Tsp Red Chilli Flakes
1. Mix everything together well in a small bowl
2. Add salmon to a wide bowl or dish and season with salt & paprika then pour over all the marinade
3. Flip the salmon fillets over a few times to cover all sides with marinade
4. Remove and wrap in cling film then refrigerate for at least 2-3 hours
5. Once finished marinading remove from cling film add about 1 tbsp of olive oil to a skillet on medium high heat add salmon fillets just to sear (about 2 minutes each side)
6. Remove from skillet and add to a baking sheet and cook on 350 for about 8-10 minutes (this will depend on size and preference)
GARLIC BUTTER RICE
2 Cups Cooked Jasmine Rice
1/4 Cup Salted Butter (58g)
3 Garlic Cloves Minced
2 Tsp Chopped Parsley
1. Add butter to a saucepan on medium heat till it melts
2. Add garlic and cook for about 3 minutes till very fragrant (stir regularly make sure does not burn
3. Add parsley stir to mix and remove from heat
4. Pour over rice and in a container you can mix everything up very well
SALAD DRESSING
1/2 Tbsp Apple Cider Vinegar
1 + 1/2 Tbsp Extra Virgin Olive Oil
1/4 Tsp Dijon Mustard
1/4 Tsp Salt
1/4 Tsp Black Pepper
1. Mix everything well in a bowl
SALAD
1/2 Bag Rocket
2 Small Red Onions
1/2 Cucumber
1/2 Cup Cherry Tomatoes
1. Mix rocket and red onions in a bowl then add to plate
2. Add tomatoes+ cucumbers on top
3. Add dressing over the top of salad