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Ingredients
- skinless salmon 1 piece of fillet (about 100g), cut into cubes
- spring onions 4, 2 cut into 4cm sections and 2 sliced
- rice wine vinegar 1 tsp
- soy sauce 1 tbsp, plus more to serve
- mirin 1 tsp
- sesame oil
- ginger peeled and grated to make 2 tsp
- red chilli 1 small, diced
- garlic 1 clove, crushed
- edamame or peas a handful
- pak choy 1 small, shredded
- cooked brown rice ½ pouch
Method
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Step 1
Thread the salmon pieces and spring onion sections onto skewers. Mix the vinegar, soy, mirin and brush half over the salmon. Leave to marinate.
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Step 2
Heat 1 tsp sesame oil in a frying pan or wok and fry the ginger, chilli and garlic for a minute until fragrant. Add the edamame, sliced spring onions and pak choy. Fry for a minute then add the rice and stir-fry until heated through. Season with soy sauce.
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Step 3
Meanwhile, heat the grill to high and grill the skewers for 2 minutes on each side, brushing with the remaining marinade half way through. Grill until the salmon is glazed and cooked through. Serve with the fried brown rice.
Nutritional Information
- Kcals 464
- Fat 17.5g
- Saturates 3.5g
- Carbs 41.4g
- Sugars 5.6g
- Fibre 6g
- Protein 32.2g
- Salt 2.7g
