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Cover the salmon fillets with 1 tbsp soy sauce and set aside to marinate for 20 minutes. Preheat the grill to medium. Coat the salmon in 1 tbsp oil and transfer to a foil-lined baking sheet. Grill for 3 minutes on each side, until the fish is opaque.
Meanwhile, microwave the rice according to pack instructions. Heat the remaining 1 tbsp oil in a large frying pan over a medium heat. Add the ginger and garlic and cook for 1-2 minutes, until fragrant, then add the peas and 1 tbsp water and cook for 2-3 minutes more. Stir in the rice and fry for 1 minute until piping hot, then stir in the coriander and remaining 1 tbsp soy sauce. Serve immediately with the fish on top
Typical values per serving when made using specific products in recipe
Energy | 2,451kJ/ 584kcals |
|---|---|
Fat | 26g |
Saturated Fat | 4.2g |
Carbohydrates | 41g |
Sugars | 4.4g |
Fibre | 4.9g |
Protein | 38g |
Salt | 1.4g |
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