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- Serves 2
- Preparation time 5 mins
- Cooking time 20 mins
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- 2 Salmon Fillets, 140g (F624)
- 200g precooked wholegrain rice
- or 200g Donald Russell Basmati Rice
- Marinade
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 garlic clove, grated
- 2cm/1inch ginger root, grated
- Sriracha sauce to taste
- 1 tsp vegetable oil
- 2 small carrots, diced
- 1 red pepper, diced
- 50g frozen sweetcorn & peas
- 2 spring onions, sliced
- 1 egg
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- Preheat oven to 200ºC/ fan 180ºC/ gas 6.
- Place salmon fillets onto a baking tray lined with baking paper and roast in oven for 12 minutes, remove, flake and set aside. Cook rice per packet instructions then set aside too.
- Whilst both are cooking stir together the marinade ingredients.
- Preheat a wok on medium-high with a splash of oil, add in carrots and pepper, cook until softened, then add sweetcorn and peas. Stir in the marinade, add spring onions then the precooked rice.
- Whisk the egg and pour over the rice mixture allowing it to set. Then mix well, stir in the salmon flakes and serve.
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