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Serves 4.
Ingredients
For the marinade:
1½ tbsp soy sauce
2 tbsp tomato ketchup
1 tbsp white wine vinegar
½ tsp sweet chilli sauce
1½ tbsp dark brown sugar
2 skinned salmon fillets (approx. 200g/7oz), cut into 4cm (1½in) cubes
For the Chinese fried rice:
200g (7oz) basmati rice
65g (2¼oz) carrots, finely chopped
75g (3oz) frozen peas
1 tsp vegetable oil
1 egg, lightly beaten
25g (1oz) butter
65g (2¼oz) onion, finely chopped
2 tbsp soy sauce
1 spring onion, finely sliced
Salt and freshly ground black pepper
Instructions
Place all the ingredients for the marinade in a small saucepan and stir over a gentle heat until the sugar has dissolved. Remove from the heat, pour into an ovenproof dish and leave to cool. Add the cubes of salmon and turn to coat them in the sauce. Leave to marinate for at least one hour.
Cook the rice in a pan of lightly salted boiling water, according to the instructions on the packet, together with the chopped carrots. Four minutes before the end of the cooking time, add the frozen peas. Meanwhile, heat the vegetable oil in a frying pan or wok, beat the egg with a little salt, and pour into the pan, tilting it so that the egg coats the base. Cook until it sets as a thin omelette. Remove from the pan, roll up to form a sausage shape and cut into thin strips and set aside.
Add the butter to the wok and sauté the onion for two minutes. Add the cooked rice mixture, the soy sauce and a little freshly ground black pepper. Stir-fry the rice for about 2 minutes.
Preheat the grill. Place the salmon in a baking tin lined with foil, pour over the marinade and bake for about 5 minutes, turning halfway through and basting occasionally until cooked.
Just before the salmon is ready, stir the strips of egg and spring onion into the rice and heat through. Remove the salmon from the baking tin and serve with rice.
Ingredients
For the marinade:
1½ tbsp soy sauce
2 tbsp tomato ketchup
1 tbsp white wine vinegar
½ tsp sweet chilli sauce
1½ tbsp dark brown sugar
2 skinned salmon fillets (approx. 200g/7oz), cut into 4cm (1½in) cubes
For the Chinese fried rice:
200g (7oz) basmati rice
65g (2¼oz) carrots, finely chopped
75g (3oz) frozen peas
1 tsp vegetable oil
1 egg, lightly beaten
25g (1oz) butter
65g (2¼oz) onion, finely chopped
2 tbsp soy sauce
1 spring onion, finely sliced
Salt and freshly ground black pepper
Instructions
Place all the ingredients for the marinade in a small saucepan and stir over a gentle heat until the sugar has dissolved. Remove from the heat, pour into an ovenproof dish and leave to cool. Add the cubes of salmon and turn to coat them in the sauce. Leave to marinate for at least one hour.
Cook the rice in a pan of lightly salted boiling water, according to the instructions on the packet, together with the chopped carrots. Four minutes before the end of the cooking time, add the frozen peas. Meanwhile, heat the vegetable oil in a frying pan or wok, beat the egg with a little salt, and pour into the pan, tilting it so that the egg coats the base. Cook until it sets as a thin omelette. Remove from the pan, roll up to form a sausage shape and cut into thin strips and set aside.
Add the butter to the wok and sauté the onion for two minutes. Add the cooked rice mixture, the soy sauce and a little freshly ground black pepper. Stir-fry the rice for about 2 minutes.
Preheat the grill. Place the salmon in a baking tin lined with foil, pour over the marinade and bake for about 5 minutes, turning halfway through and basting occasionally until cooked.
Just before the salmon is ready, stir the strips of egg and spring onion into the rice and heat through. Remove the salmon from the baking tin and serve with rice.
