Method
Ingredients
Ingredients
Salmon & Marinade
- 10 x 160g salmon fillets
- ¼pt soy sauce
- ¼pt dry sherry
- 200g fresh ginger, chopped
- 2 red chillies, chopped
- 1 tbsp honey
- A little oil , for shallow frying
Shiitake Mushroom Basmati Rice
- 75g per portion, Tilda Easy Cook Basmati Rice, cook as per pack instruction
- 10 spring onions, finely chopped
- 1 yellow peppers, peeled and finely chopped
- 1 red pepper, peeled and finely chopped
- 1 green pepper, peeled and finely chopped
- 200g mushrooms, shiitake, sliced
- 2 garlic cloves, chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Method
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Marinade the salmon fillets for maximum 2 hours then remove and pat dry.
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Heat the oil in a pan, remove the salmon from the marinade and fry for 2 minutes on both sides or until browned but just cooked.
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Sauté the vegetables, seasoning with soy sauce and sesame oil.
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Mix into the warm rice and serve.
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Serve with steamed bok choy.
