This Asian-inspired dish makes an amazing mid-week dinner. It’s easy to prepare and cook, and full of flavour with crunchy veg and juicy salmon fillets.

Prep time: 15 minutes | Cooking time: 15 minutes  

Chinese | Main

Ingredients

4 Scottish Salmon Fillets

2g Chilli Powder

1g Ground Ginger

40ml Soy Sauce

40ml Sweet Chilli Sauce

Zest and juice of 1 Lime

250g sachet Cooked Basmati Rice

150g pack Sweet Peppers

4 Spring Onions

2 Cloves of Garlic

1 medium Carrot

40g Frozen Peas

2 level tsp Chilli Flakes

5g Fresh Coriander

Scottish Rapeseed Oil to fry

Method

Mix the chilli powder and ginger together, sprinkle over the salmon fillets and put to one side.

Now empty the rice into a bowl and, using your fingers, separate the grains.

Once peeled, thinly slice the carrot and garlic. Then thinly slice the spring onions and peppers, being sure to remove any seeds and white pith. Mix in with the rice.

Stir fry the rice and vegetables in an oiled wok for about 8 minutes.

Then, in a small saucepan, heat the soy and sweet chilli sauces along with the lime juice and zest.

Grill the salmon for about 5 minutes.

Add the peas and chilli flakes to the rice and cook for another 2 minutes.

Serve the salmon on the rice and drizzle with the sauce and sprinkle over some fresh coriander.