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Sticky salmon and rice
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1 tbsp oil
1 essential Waitrose Scottish Salmon Fillet
1 tbsp sweet chilli sauce
180g pack frozen essential Waitrose White Rice
100g frozen essential Waitrose Mixed Vegetables
2 tbsp toasted flaked almonds
1. Heat oil in a frying pan and fry the salmon for 10-12 minutes, turning occasionally. Add the chilli sauce and cook for 1 minute.
2. Meanwhile, cook the rice according to pack instructions. Cook the vegetables in boiling water for 3-4 minutes.
3. Mix the rice, vegetables and almonds together and serve with the salmon, spooning over any leftover sauce.
Typical values per serving:
4.8g fibre 36.6g protein
This recipe was first published in May 2014.