zoom Grilled salmon fillets with pea and coriander rice

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    Grilled salmon fillets with pea and coriander rice

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    Grilled salmon fillets with pea and coriander rice

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus marinating

    Serves: 4


    4 salmon fillets, skinned
    2 tbsp soy sauce
    2 tbsp essential Waitrose vegetable oil
    2 x 250g packs wholegrain microwaveable rice
    20g fresh root ginger, chopped
    2 garlic cloves, chopped
    200g frozen peas
    28g pack coriander, roughly chopped


    1. 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.

    2. 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

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue


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