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Reagan's Excella Cook-Off Dish


Reagan's Excella Cook-Off Dish

Recipe by Reagan Achilles
Serves: 4
Prep time: 45 min
Cooking time: 25 minutes

Cured salmon
600g salmon, cut into 4 equal portions (+-150g each)
1 cup soy sauce
¼ cup rice wine vinegar
1 chili whole, minced
3 garlic cloves, grated 
1 tbsp ginger, grated
2tbsp honey
20g spring onion, thinly sliced
1 tbsp sesame oil

Chickpea and apple salad
1 tin chickpeas, drained
2 green apples
2 tbsp lemon juice
1 tbsp vegetable spice
1-2 tbsp Excella Sunflower oil (for roasting chickpeas)

Yoghurt and garlic dressing:
1 cup yoghurt
1 garlic clove
3 tbsp veggie spice
1 tbsp Excella Mayonnaise
1 tbsp curing dressing

2 cups Excella Thai long grain rice
salt to taste
1 tbsp sesame Oil
2 tbsp spring onion

Extras, optional
1 avocado, sliced thinly & dressed in lemon juice
½ cup steamed edamame beans
1 carrot, julienned
½ cup hoison sauce
½ cup mushroom, grilled
1 chillies, deseeded and chopped

For the salmon: Pat dry then salmon pieces and set aside. In a bowl, mix all the other ingredients together, set aside about 1 tbsp. Then in a flat container or tray, place the fish then cover with the sauce making sure all sides are covered. Marinate 15 to 30 minutes in the fridge until time to plate.

For the salad: Pre-heat oven to 180°C. Pat the chickpeas dry with paper towel then roast with veggie spice and Excella Sunflower oil until golden brown and crispy. Once cooked, remove from the oven to cool completely.

Slice apples with skin on into small cubes, the same as the chickpeas. Soak apples in lemon juice and water to not turn brown. Set aside then make the yoghurt and garlic dressing. Finely chop garlic and thoroughly mix with all other ingredients then add chickpeas and set aside.

To make the rice, cook the Excella Thai long grain rice according to package instructions and once soft, strain water, if any, then steam with sesame oil, add sliced spring onion and set aside.

Assemble the dish by laying a base of the rice at the bottom some salad, the fish, carrots, mushrooms edamame beans, the dressing and Enjoy.

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