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Ginger and soy salmon with brown rice stir fry
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2 x 130g Scottish salmon fillets
1 tsp reduced salt soy sauce
2 tsp finely grated fresh
1 tsp clear honey
½ tbsp vegetable oil
2 cloves garlic, crushed
½ Chinese leaf, roughly shredded
300g pack Waitrose brown rice and edamame bean stir fry
1 lime, juice of ½, the rest in wedges
1. Preheat the grill to high and arrange a shelf at the top of the oven. Put the salmon fillets on a foil-lined baking sheet, skin-side down. Mix ½ tsp soy sauce, the ginger and honey and brush over the top of the salmon; grill for 6-8 minutes until cooked through, opaque and sticky.
2. Meanwhile, heat the oil in a wok or large frying pan over a high heat. When hot, add the garlic and Chinese leaf and stir-fry for 2 minutes. Tip in the brown rice and edamame stir fry and the remaining ½ tsp soy sauce. Stir-fry for another 2 ½ minutes, then squeeze in the lime juice.
3. Divide between plates and top with the salmon (leaving the skin on the foil). Serve immediately with the lime wedges on the side for squeezing over.
Cook’s tipGrilling is a quick and easy way to cook salmon, making it tender inside and nice and golden on top.
And to drink...Cave de Turckheim Gewurztraminer, Alsace, France (75cl), has a wonderfully unique flavour of lychees and hints of zesty ginger.
Typical values per serving:
1,472mg omega-3 and 1 of your 5 a day
This recipe was first published in October 2021.
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