Wild Alaskan salmon with stir-fried cabbage

Name: Wild Alaskan salmon with stir-fried cabbage
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 220 g Waitrose & Partners No.1 Wild Alaskan Sockeye Salmon Fillets; 2 tbsp reduced salt light soy sauce; 2 tsp wok oil; 1 tsp cornflour; 1½ tsp balsamic vinegar; 1½ tsp shaoxing rice wine; 250 g ready-cooked brown basmati rice; 1 Thai red chilli, deseeded and finely sliced; ½ pointed spring cabbage, quartered and shredded

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Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

220g Waitrose & Partners No.1 Wild Alaskan Sockeye Salmon Fillets
2 tbsp reduced salt light soy sauce
2 tsp wok oil
1 tsp cornflour
1½ tsp balsamic vinegar
1½ tsp shaoxing rice wine
250g ready-cooked brown basmati rice
1 Thai red chilli, deseeded and finely sliced
½ pointed spring cabbage, quartered and shredded

Method

Preheat the oven to 200˚C, gas mark 6. Line a small roasting tin with foil; pat the salmon fillets dry with kitchen paper then lay in the tin, skin-side down. Drizzle with 1 tsp soy sauce and 1 tsp oil. Roast for 10 minutes. For the sauce, stir 3 tbsp cold water into the cornfl our, then add the remaining soy, the balsamic vinegar and rice wine.
Heat the rice according to pack instructions. Meanwhile, heat the remaining 1 tsp oil in a wok. Add the chilli and cook for 30 seconds then transfer to a plate.
Tip the cabbage into the pan. Stir-fry for 1½ minutes until wilting but not soggy. Pour in the sauce and toss well until it thickens a little. Serve with the rice and fish, then spoon over the chillies and the sauce from the bottom of the wok.