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.
| 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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Ingredients
Rice
- 250 g Basmati or long grain rice
- 1 tbsp ginger, finely grated
- 1 large carrot, roughly grated
Salmon
- 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
Servings: people
Instructions
Rice
- Cook the rice according to the instructions on the packet. Once cooked, stir in the carrot and ginger, set aside and keep warm.
Salmon
- 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.
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