- Preparation and cooking time
- Total time
- Serves 2
- 100g brown basmati rice
- 2 skinless salmon fillets
- 2 pak choi, quartered lengthways
- a handful sugar snap peas
- a handful baby corn
- 2 spring onions, thinly sliced
- 1 tbsp white miso
- 1 tbsp rice vinegar
- a thumb-sized piece ginger, finely grated
- 1 clove garlic, finely grated
- STEP 1
Cook the rice in lightly salted boiling water following pack instructions, then drain well.
- STEP 2
For the sauce, whisk together all of the ingredients with 100ml of water.
- STEP 3
Heat the grill to high and heat a non-stick oven-proof frying pan over a medium-high heat, lightly oil and season the salmon fillets then cook on one side for 2 minutes until crisp. Turn, remove from the heat and pour over the miso sauce. Put under the grill for 2-3 minutes or until the salmon is crisp and the sauce reduced and bubbling.
- STEP 4
Meanwhile, cook the pak choi, sugar snaps and baby corn in a large pan of boiling water until just tender, then drain well.
- STEP 5
Divide the rice and veg between two plates then add the salmon, spooning over any sauce. Sprinkle with spring onions to serve.