Sticky Salmon & Rice

Sticky Salmon & Rice is a recipe you’ll want to keep to hand! Not only is this delicious salmon dish high in that all-important omega-3, it’s got bags of flavour making it marvellously moreish. The whole family are sure to love this tasty combo.

This is an exclusive recipe from Annabel’s Fun Fast and Easy cookbook.

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150g basmati rice
1 carrot, finely diced
25g chilli jam
80g garden peas
25g honey
2 salmon fillets
1 shallot, finely diced
30ml soy sauce
25ml tomato ketchup
1 tbsp white wine vinegar
5g black sesame seeds (optional)


  1. Preheat the oven to 220°C / 200°C Fan / 425°F/  Gas Mark 7.
  2. Add the basmati rice,carrot and 350ml cold water to a pan with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10 minutes.
  3. Meanwhile, cut the salmon fillets into large, bite-size cubes. Combine the honey, tomato ketchup, white wine vinegar, chilli jam and half the soy sauce in a large bowl – this is your marinade.
  4. Add the salmon cubes to the marinade and set aside.
  5. Once the rice has been cooking for 10 minutes, add the garden peas and cook, covered, for a further 5 minutes or until everything’s tender.
  6. Meanwhile, heat a large, wide based pan (preferably non-stick) with a large knob of butter over a medium heat. Once hot, add the diced shallot and cook for 5 minutes or until softened.
  7. Meanwhile, line a baking tray with tin foil and add the salmon and marinade (scrunch up the edges of tin foil to stop the marinade escaping!) Put the tray in the oven for 5 to 7 minutes or until the salmon is cooked through. Tip: Your fish is cooked when it turns opaque and flakes easily.
  8. Meanwhile, fluff the cooked rice with a fork and add it to the pan with the softened onion. Add the remaining soy sauce and a generous grind of black pepper. Give everything a good old mix up and cook for 2 to 3 minutes or until the rice is beginning to crisp slightly – this is your Chinese rice.
  9. Serve the glazed salmon over the Chinese rice. Drizzle over any remaining marinade. Garnish with the black sesame seeds (if using) and enjoy!

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