Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Thread the salmon pieces and spring onion sections onto skewers. Mix the vinegar, soy, mirin and brush half over the salmon. Leave to marinate.
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.
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.