Pregnancy Recipe - Sticky Salmon with Rice

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Your baby’s brain starts developing even before you know you are pregnant so its important to make sure that you are eating the right‚ brain foods. Oily fish like salmon, tuna and mackerel are rich in essential fatty acids, which are important for your baby’s brain and visual development. This is a simple and delicious pregnancy recipe.

 

Pregnancy Recipe - Sticky Salmon with Rice

Sticky Salmon with Rice

Annabel’s movie about this book

 

 

It’s a good idea to prepare some meals ahead and have them in the freezer ready for when you come home from hospital with your baby. This recipe freezes well.

  

Ingredients

  • 2 x 150g skinned salmon fillets cut into about 4 cm cubes
  • 200g (7 oz) basmati rice
  • 65g (2 1/2 oz) carrots, finely chopped
  • 75g (3 oz) frozen peas
  • 5 ml (1 tsp) vegetable oil
  • 1 egg, lightly beaten
  • 25g (1 oz) butter
  • 65g (2 1/2 oz) onion, finely chopped
  • 2 tbsp soy sauce
  • 1 spring onion, finely sliced

 

Marinade

  • 1 1/2 tbsp soy sauce
  • 2 tbsp ketchup
  • 1 tbsp white wine vinegar
  • 1/2 tsp sweet chilli sauce
  • 1 1/2 tbsp dark brown sugar

 

Method

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 fillets and turn to coat them in the sauce. Leave to marinate for at least one hour.

Pre-heat the grill and cook the salmon in a baking tin lined with foil for about 5 minutes, turning halfway through and basting occasionally until cooked.

Remove the salmon from the baking tin and serve on top of a bed of noodles.

Cook the rice in a pan of lightly salted boiling water together with the chopped carrots according to the instructions on the packet. 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 together with a little salt, tilt the pan so that the egg coats the base and cook until set as a thin omelette. Remove from the pan, roll up to form a sausage shape and cut into thin strips.

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. Stir in the strips of egg and spring onion and heat through.

 

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