Thu, 5 July 2018
Ingredients
2 skinless salmon fillets, cut into cubes
1 tbsp sunflower oil
Small knob of butter
1 large banana shallot, finely chopped
1 carrot, finely diced
½ red pepper, deseeded and finely diced
1 garlic clove, crushed
250g/9oz cooked long grain rice
40g/1½oz cooked garden peas
3 tbsp tinned sweetcorn
1 tbsp soy sauce
1 tbsp sweet chilli sauce
Salt and pepper
Sauce
1 tbsp tomato ketchup
1 tbsp soy sauce
1 tbsp sweet chilli sauce
1 tsp white wine vinegar
Method
1. Preheat the oven to 180°C/350°F/Gas 4.
2. Mix all of the sauce ingredients together in a small bowl. Put the salmon cubes on a piece of foil in a small roasting tin. Pour over the sauce and seal the foil to make a parcel. Bake in the oven for 15 minutes.
3. While the salmon is cooking, heat the oil in a wok or large frying pan over a medium heat. Add the butter, then add the shallot, carrot and red pepper and fry for 3 minutes until softened. Add the garlic and fry for 30 seconds, then add the rice, peas and sweetcorn and fry for 2 minutes until the rice is hot. Add the soy sauce and sweet chilli sauce and season with a little salt and pepper.
4. Spoon the rice onto plates, arrange the baked salmon on top and drizzle over the sauce
