Ingredients
¼ cup soy sauce
(80ml)
¼ cup brown sugar
3 salmon fillets
2 cups basmati rice
coriander leaves and lime wedges
to serve
Equipment
- 1 Saucepan
- 1 Baking tray
- 1 Baking paper
- 1 Oven grill
Instructions
- Mix the soy sauce and brown sugar together and cut the salmon into chunks.
- Gently toss the salmon in the sauce and set aside for a couple of minutes.
- Pour the rice into a saucepan and cover with three cups of cold water, bring this to the boil then reduce heat to low. Cover and cook for 12-14 minutes.
- Set your oven’s grill to medium high and line a baking tray with baking paper.
- Place the salmon pieces on this (reserving the marinade) and pop the tray under the grill for about 6 minutes, or until the salmon looks just caramelised on top but nice and pink inside.
- While the salmon cooks, tip the reserved marinade into a small saucepan and bring to a gentle simmer, reduce for a minute or so and set aside.
- To serve, spoon rice into bowls, top with the salmon pieces and drizzle with the reduced marinade. Top with coriander leaves and serve with a wedge of lime.
Notes
Tip
This goes really well with some flash fried garlic snowpeas – just heat a tablespoon of peanut oil and throw in a few handfuls of trimmed snowpeas. To finish off, add two cloves of crushed garlic to the pan and cook for 1 minute, then serve.
Variation
You could add a few tender corn kernels to the rice or steam some Asian greens to serve on the side.
