The finished recipe. Salmon and Brown Rice Bowl with Ginger and Pak ChoiIngredients 1 to 6. 130 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 130 g Cooked brown rice (Cooked weight.). 120 g Pak choi (One large head or two small, halved lengthways.). 1 tbsp (15 g) Tamari. A thumb, cut into fine strips Fresh ginger. 1 tsp (4 g) Toasted sesame oilIngredients 7 to 9. 20 g Spring onion. A few slices Fresh red chilli. A squeeze Lime juiceStep 1. Pat the salmon skin dry and salt it. Put it skin-side down in a cold non-stick pan, then turn the heat to medium-high and leave it alone for seven minutes, until the flesh has turned pale two-thirds of the way up.Step 2. Flip it for one minute, then rest it on a plate.Step 3. In the same pan, fry the ginger in the sesame oil for thirty seconds, add the pak choi cut-side down with a splash of water and the tamari, cover and cook for three minutes until the stems give to a knife.Step 4. Rice in the bowl, pak choi and its juices over, the salmon on top with the spring onion, chilli and lime.
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