• Prep Time 10 minutes
  • Cook Time 25 minutes
  • Serving For 1 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Mentaiko Cream:
  • 25g Anchor Unsalted Butter
  • 20g big yellow onion, diced
  • 120g Anchor Extra Yield Cooking Cream
  • 80g Anchor UHT Full Cream Milk
  • 15g Japanese mayonnaise
  • 15g soy sauce
  • Salt and pepper to taste
  • 100g mentaiko paste
  • Cheese Baked Rice:
  • 30g Anchor Unsalted Butter
  • 10g garlic, chopped
  • 1 egg
  • 100g white rice
  • 5g soy sauce
  • Pepper to taste
  • 150g Anchor Extra Stretch Mozzarella
  • Protein:
  • 1 pc of salmon fillet
  • Salt and pepper to taste
  • 15g olive oil
  • Salad:
  • 40g baby spinach
  • 5g yellow onion, sliced
  • 30g cherry tomato
  • 30g pumpkin, diced and steamed
  • 5g lemon juice
  • 15g extra virgin olive oil
  • Salt and pepper to taste


  1. To prepare the mentaiko cream sauce, heat Anchor unsalted butter on medium heat, cook onion until translucent, add Anchor extra yield cooking cream and Anchor UHT full cream milk, bring to simmer.
  2. Add Japanese mayonnaise, soy sauce and season to taste, mix well.
  3. Turn off heat, add in mentaiko paste and mix well. Set aside to keep warm.
  4. Preheat oven to 180°C.
  5. Heat Anchor unsalted butter on medium heat, cook garlic until fragrant, add in eggs, scramble it, add white rice stir fry on high heat for 1min. Season with soy sauce and pepper stir fry for another 1min. Transfer to oven safe bowl.
  6. Top the fried rice with Anchor extra stretch mozzarella, bake in oven for 10mins or until cheese is golden brown. Cook salmon while baking the rice.
  7. To cook the salmon, leave the salmon fillet in room temperature for 30 minutes. With a sharp knife, score the salmon skin.
  8. Season with salt and pepper.
  9. Heat olive oil in non-stick pan on medium high heat, cook salmon skin side first for 30sec, reduce heat to medium continue cooking it for another 2-3mins.
  10. Until you see the side of the salmon is half cooked. Flip the salmon and cook for another 1min. Remove from pan and let it rest on plate for 2-3mins before serving. Prepare salad while salmon is resting.
  11. To prepare the salad, in a bowl add lemon juice, extra virgin olive oil, salt and pepper, mix well. Toss all salad ingredients until well coated with dressing then place on serving plate.
  12. Spoon sauce on place, place cooked salmon on sauce.
  13. Serve with cheese baked rice and a wedge of lemon. Enjoy!

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