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Ginger rice with marinated hot-smoked salmon

  • 4
Ginger rice with marinated hot-smoked salmon



  • 1 tablespoon chives, chopped
  • 1 tablespoon parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons sambal oelek
  • juice and rind of 1 lime
  • 300-400 grams hot-smoked salmon, flaked


  • 5-6 spring onions, trimmed and chopped
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons chopped garlic
  • 1 bunch bok choy, sliced
  • dash sesame oil
  • 2 cups cooked jasmine rice (preferably cold)


  1. Mix together the marinade ingredients in a bowl and add the flaked smoked salmon. Toss well and cover for at least 15 minutes to marinate.
  2. In a hot work, stir fry the spring onions, ginger, garlic and bok choy in a dash of sesame oil until the greens begin to soften. Set aside.
  3. Add the rice and 2 teaspoons salt and stir-fry until hot.
  4. Return the vegetables to the wok with the smoked salmon and marinade and toss lightly to combine. Once hot, serve.

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