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
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!
