A quick and healthy midweek meal for all the family
Since I started my subscription for a fortnightly fish box delivery from Inverness company, Coast and Glen, I’ve been trying to be a bit more creative with the fish dishes I cook. Complicated cheffy cooking is not really my thing, but I still like to cook healthy food that everyone will eat and importantly, is on the table quickly.
A regular feature in my fishbox is Scottish Salmon fillets from Wester Ross Fisheries, and with salmon being a great versatile fish, I like to cook it with a variety of flavours and cuisines.
Salmon works so well with spices and this dish is the perfect example of a quick and easy, healthy dish that all the family will enjoy. I’ve used broccoli with the salmon but you can ring the changes with other seasonal vegetables.
The chilli jam used in the recipe is from Galloway Chillies, an artisan company who produce an outsanding range of chilli products
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 10 minutes |
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This quick and easy salmon dish makes a healthy mid week meal for all the family to enjoy. With all the vegetables included in the dish, it's a good way of ensuring that everyone gets a few of their 5 a day.
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- 250 g Basmati or long grain rice
- 1 tbsp ginger, finely grated
- 1 large carrot, roughly grated
- 1 tbsp rapeseed oil
- 1 head Broccoli, broken into florets
- 3 cloves garlic, crushed
- 4 boneless skinless salmon fillet, cut into bit size cubes
- 1 generous tbsp chilli jam I used Galloway Chillies, chilli citrus
- 3 tbsp soy sauce
- 2 tbsp fish sauce Optional. Use extra soy sauce instead.
- freshly ground black pepper
- 3 spring onions finely
- Cook the rice according to the instructions on the packet. Once cooked, stir in the carrot and ginger, set aside and keep warm.
- Meanwhile, heat the oil in a large frying pan, add the broccoli and stir fry for 2 minutes. TIP - Add a splash of water, cover with a lid to help speed up cooking.
- Reduce the heat slightly, add the garlic and salmon and cook for 2 minutes.
- Add the chilli jam, soy sauce and fish sauce (if using), season with black pepper and cook for a further 2 minutes, or until the salmon is cooked.
- Sprinkle with the spring onions and serve with the rice.