Recepy: Oriental Grilled Salmon with Stir-Fried Vegetables and Pandan Rice

Craving something light yet full of flavour? This Oriental-style grilled salmon with stir-fried vegetables and fragrant pandan rice is the perfect balance of sweet, savoury and fresh. Ideal for preparing outdoors on your nomadiQ e-BBQ or gas BBQ, quick, healthy and delicious.

Ingredients (serves 2)

For the salmon

2 salmon fillets (with skin, optional)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey or maple syrup
1 tsp fresh ginger, grated
1 clove garlic, finely chopped
1 tsp rice vinegar (or lime juice)
Optional: pinch of chilli flakes for some heat

For the stir-fried vegetables

½ red bell pepper, in thin strips
½ carrot, sliced thinly
100 g sugar snaps or snow peas
⅓ courgette, in half-moons
½ spring onion, sliced
1 tbsp sesame oil or sunflower oil
1 tbsp soy sauce
1 tsp oyster or hoisin sauce (optional)

For the pandan rice

150 g pandan rice
Water + pinch of salt

Toppings (optional)

Fresh coriander
Toasted sesame seeds
Crispy fried onions or cashew nuts for extra crunch
Fried egg or tofu cubes as an extra topping

Preparation method

1. Cook the rice
   Turn on your nomadiQ stove and cook the pandan rice according to the package instructions (usually 2 parts water to 1 part rice). Simmer gently for 10-12 minutes with the lid on.
   → Tip: You can also cook the rice on your BBQ by placing the pan on the grill rack (it just takes a bit longer).
   
2. Marinate the salmon
   In a small bowl, mix soy sauce, sesame oil, honey, ginger, garlic, rice vinegar and (if desired) chilli flakes.
   Marinate the salmon fillets for at least 10-15 minutes, the longer, the richer the flavour.
3. Stir-fry the vegetables
   Heat one side of your nomadiQ e-BBQ (or use a grill mat) with a bit of oil.
   Start with the firm vegetables (carrot and pepper) and stir-fry for 2 minutes. Add sugar snaps and courgette and stir-fry another 2-3 minutes.
   Season with soy sauce and, if you like, oyster or hoisin sauce. Add the spring onion at the end and toss briefly.
   
4. Grill the salmon
   Heat the other side of the grill or use a closed grill plate.
   Remove the salmon from the marinade (save some for later) and grill over medium heat:
   3-4 minutes on the skin side
   2-3 minutes on the other side
   until just cooked through and beautifully glazed.
   
5. Serve
   Spoon the rice onto the plates, arrange the stir-fried vegetables alongside, and place the grilled salmon on top.
   Garnish with sesame seeds, fresh coriander and a drizzle of the leftover (briefly boiled) marinade.

Result: a healthy, colourful and flavourful dish that’s perfect for outdoor cooking. Whether on your balcony, terrace or in the garden. With the nomadiQ e-BBQ, electric grilling has never been easier, or tastier!