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Ginger Marinated Salmon and Scallops

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Serves: 4
200g / 7oz brown basmati rice
1/2 cucumber, diced
4 spring onions, sliced
1/2 bunch fresh coriander, chopped
1 red pepper, de-seeded and diced
1 fresh green chilli, de-seeded and thinly sliced
juice of 1 lime
2 tbsp toasted sesame oil
500g / 1lb 2 oz salmon fillet, skinned and cut into chunks
8 scallops, without corals, cleaned
50g / 1 3/4 oz fresh ginger
juice of 1 lemon
1 tbsp olive oil
green salad, to serve

Bring a large saucepan of water to the boil, add the rice and cook for 25 minutes, or until tender. Drain and cool. Mix the cooled rice with the cucumber, spring onions, coriander, red pepper, chilli, lime juice and sesame oil in a bowl. Cover and set aside to allow the flavours to develop.

Meanwhile, put the salmon chunks into a shallow, non-metallic bowl. Cut each scallop in half and add to the bowl. Using a garlic press or the back of a knife, crush the ginger to extract the juice. Mix the ginger juice with the lemon juice and olive oil in a small bowl or jug and pour over the seafood. Turn the seafood to coat in the marinade. Cover and marinate in the refrigerator for 30 minutes. Soak 8 wooden skewers in cold water for 30 minutes, then drain.

Thread an equal quantity of the salmon and scallops onto the skewers. Cook under a grill preheated to high for 3-4 minutes on each side, or until cooked through. Serve the hot seafood skewers with the rice salad and a green salad.

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