Bottled pickled daikon or Japanese pickled ginger*
*Find bottled pickled daikon and Japanese pickled ginger at Japanese supermarkets like Meidi-ya and Isetan Scotts supermarket.
OSMANTHUS SALMON SALAD
For the salad dressing:
2 tsp rice vinegar
2 tbsp osmanthus syrup*
2 tbsp pickled plum juice*
200g salmon, sliced
50g celery, sliced
50g Japanese cucumber, sliced
30g salad frisee, sliced
30g purple cabbage, washed and sliced
2 tbsp olive oil
1 Combine all the ingredients for the salad dressing and set aside.
2 Bring a pot of water to the boil. Cook the salmon for 4min, then drain and set aside.
3 In a big mixing bowl, toss the salmon, celery, cucumber, salad frisee, cabbage and olive oil together, and drizzle with salad dressing to serve.
*Find osmanthus syrup and pickled plum juice at Sheng Siong supermarkets.
Chef’s Tip: To make a salmon sashimi salad, skip Step 2 and use sashimigrade salmon from sushi counters at supermarkets.
ORGANIC MULTIGRAIN PORRIDGE WITH SALMON, SWEETCORN AND TOMATOES
3 litres water
250g multigrain brown rice*
50g bulgur wheat*
180g corn kernels
1 small purple sweet potato, washed and cubed
1 knob ginger (2cm), peeled and diced
15 red cherry tomatoes, halved
10 yellow cherry tomatoes, halved
200g salmon, cubed
1 tbsp hondashi powder (optional)*
Salt and pepper, to taste
20g dried seaweed
Spring onions, to garnish
1 Place the water, brown rice, bulgur wheat, corn, sweet potatoes and ginger in a rice cooker or slow cooker, and cook over low heat overnight.
2 Before breakfast the next morning, add the tomatoes and salmon. Cook over high heat until the salmon is cooked.
3 Stir in the hondashi powder, salt and pepper, garnish with seaweed and spring onions, and serve warm.
*Multigrain brown rice and hondashi powder (fish stock granules) are available at Isetan Scotts supermarket; bulgur wheat (common in Middle Eastern cuisine, it’s wheat that is parboiled, dried and cracked) is available from Jasons Market Place and selected Cold Storage supermarkets.