Soy-Kaffir Lime Glazed Salmon with Lime Sushi Rice

This dish is flavoured with one of Ming’s master recipes, the soy-kaffir lime syrup. My batch ended up being quite salty with a strong caramel flavour so I didn’t salt the salmon and used the glaze sparingly. In fact, I was so uncertain about how this dish would taste, I used it only on my fillet and used this soy-maple glaze on the others.

I cooked the rice using the author’s method which called for more water than I normally use; it turned out a little gummy. I added lime juice to taste - 1 lime for ~4 cups cooked rice - instead of the recipe amount.

All of the components eaten together were actually quite good: the intense flavour of the syrup was diluted by the richness of the salmon and the tangy but bland rice, and it provided the salt for the dish. The lack of real lime flavour, however, was a disappointment.

Ming compares this dish to teriyaki salmon – I think a good brand of store-bought teriyaki sauce would give equal or even better results.