Furikake Salmon with steamed greens

Bahan-bahan

• 1 Portion of Furikake Salmon
• 1/2 cup Medium grain rice
• 1 cup Baby spinach leaves
• 2 cm knob Ginger
• 5 Sugar snap peas
• 1 Pak Choy
• 2 stems Broccolini
• 1 Tbsp Olive oil
• Salt & pepper to taste
• Chives to garnish

Kaedah

1. 1
   Preheat oven to 200°C.
2. 2
   Line a baking tray with parchment paper.
3. 3
   Coat the non-skin side of the salmon with furikake crumb and place on the baking sheet, skin side down. Set aside.
4. 4
   Cook rice as per package instructions. While rice cooks, halve the Pak choy, rinse, and trim the sugar snap peas and broccolini.
5. 5
   Heat olive oil in a pan, sauté crushed garlic and grated ginger, then wilt spinach. Season with salt and pepper. Keep warm.
6. 6
   Bake salmon for 10 minutes.
7. 7
   While salmon bakes, simmer broccolini, Pak choy, and sugar snap peas for 4 minutes, then drain and keep warm.
8. 8
   Plate with rice in the center, spinach and greens on the sides, and salmon on top. Garnish with chives, dipping sauce, salt, and pepper.
9. 9
   Enjoy!