Baked Salmon, Roasted Carrots & Onions with Cranberry Sakura Rice

Home / Recipes / Baked Salmon, Roasted Carrots & Onions with Cranberry Sakura Rice

Selamat Hari Raya to all of my Muslim friends! For this dish, it is great for everyone except those who dislike seafood or carrots.  Haha…anyway, what you’ll need are:

1             Salmon Fillet per person (shown is 2 very small thin fillets)
half         carrot per person
1/3          white pearl onion per person
1/2 cup   white rice per person (approximate)
1 clove   garlic
4             cranberries (more if you like cranberries)
1             preserved salted sakura flower
25g         butter (approx)
1 tsp       dried rosemary leaves
1 tsp       maple syrup
2 tsp       water
1 tsp       sesame seed oil
olive oil
paprika powder
garlic powder
ground black pepper


  1. Sprinkle the paprika powder, garlic powder, salt and pepper on the salmon fillet. Drizzle a bit of olive oil. Set aside.
  2. To the rice, add sufficient water (follow instructions on the bag) and the garlic clove, sakura flowers as well as the cranberries.  Pop it into the rice cooker.
  3. Preheat your oven to 150 deg C
  4. Chop the carrots and onions up to bite size pieces
  5. In a large bowl, toss the onions and carrots with the rosemary leaves, pepper, salt, maple syrup, water,  sesame seed oil.  Once tossed, drizzle enough olive oil to coat the onions and carrots evenly.
  6. Put the onions and carrots in a tray and roast them in the oven for 15-20 minutes. Best indicator would be that the carrots will be slightly shrivelled up/ wrinkled without looking like an old woman’s face.
  7. While the vegetables are roasting, the rice should be done.  Switch off the rice cooker and toss in the butter.  Mix well and leave the rice cooker closed till serving.
  8. Increase your oven’s temperature to 175 deg C.  If your vegetables have only been in your oven for about 10 minutes at this moment, no worries, just leave them inside.  
  9. Place your salmon steaks/fillets in the oven. Bake for 5-7 minutes, until the inside is slightly pink. If needed, stick a fork in. The meat should not be too firm.
  10. Plate your salmon, rice and vegetables.

I like to eat my salmon with Balsamic Vinegar or pesto sauce.  If you have any leftover bolognaise sauce, this would be a nice sauce to serve with the fish too.  Nice substantial lunch that will not leave you in a huge food coma at the end!

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