FRIJE

Instructions

• 1.   Preheat the oven to 200 degrees Celsius. Bring a large amount of water to a boil in a saucepan for the rice. Cut the zucchini into slices no thicker than 1/2 cm.
• 2.   Finely chop or crush the garlic. Peel and finely slice or grate the ginger. Remove the seeds and finely slice the red chili. In a bowl, mix the red chili, brown sugar, soy sauce, ginger, and half of the olive oil. Place the salmon in the bowl and let it marinate in the refrigerator for at least 10 minutes, stirring occasionally.
• 3.   Meanwhile, in another bowl, mix the remaining olive oil, garlic, and zucchini. Season with salt and pepper, then arrange the zucchini on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes or until cooked, flipping halfway through.
• 4.   Cook the rice covered for 12 to 15 minutes. Drain if necessary and set aside without the lid.
• 5.   Meanwhile, heat a skillet over medium-high heat and remove the salmon from the marinade. Cook it skin-side down for 2 to 3 minutes, then 1 to 2 minutes on the other side. Remove the salmon from the skillet and pour in the marinade. Add ½ tablespoon of water per person and heat for 2 minutes. Add more water if desired for more sauce.
• 6.   Serve the rice on plates. Arrange the zucchini around it and place the salmon on top. Pour the sauce from the skillet over the salmon and rice.

Nutritional information *