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

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely dice the carrot. Add the basmati rice, diced carrot and 350ml old water to a pot 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.
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.
Add the salmon cubes to the marinade and set aside.
Meanwhile, peel and finely dice the shallot. Once the rice has been cooking for 10 min, add the garden peas and cook, covered, for a further 5 min or until everything’s tender
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 onion and cook for 5 min or until softened
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 5-7 min or until the salmon is cooked through. Tip: Your fish is cooked when it turns opaque and flakes easily
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 2-3 min or until the rice is beginning to crisp slightly – this is your Chinese rice
Serve the glazed salmon over the Chinese rice. Drizzle over any remaining marinade. Garnish with the black sesame seeds and enjoy!

Annabel’s Glazed Salmon & Chinese Rice

2017-09-14BST14:48:40

Annabel’s Glazed Salmon & Chinese Rice

This 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.

Prep Time:

20 minutes

Cook Time:

20 minutes

Makes:

2 portions (double all ingredients for 4)

Great For:

Kids - 2-4 Years, Kids 4+ Years, Grown Up Entertaining

Not Suitable for Freezing

Ingredients

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

Method

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely dice the carrot. Add the basmati rice, diced carrot and 350ml old water to a pot 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.
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.
Add the salmon cubes to the marinade and set aside.
Meanwhile, peel and finely dice the shallot. Once the rice has been cooking for 10 min, add the garden peas and cook, covered, for a further 5 min or until everything’s tender
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 onion and cook for 5 min or until softened
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 5-7 min or until the salmon is cooked through. Tip: Your fish is cooked when it turns opaque and flakes easily
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 2-3 min or until the rice is beginning to crisp slightly – this is your Chinese rice
Serve the glazed salmon over the Chinese rice. Drizzle over any remaining marinade. Garnish with the black sesame seeds and enjoy!