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Piccolo Tomatoes December 2018


  • 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


  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
  2. Peel and finely dice the carrot. Add the basmati ricediced 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.
  3. Meanwhile, cut the salmon fillets into large, bite-size cubes. Combine the honeytomato ketchupwhite wine vinegarchilli 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. 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
  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 onion and cook for 5 min 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 5-7 min 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 2-3 min 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 and enjoy!
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