Sticky soy-glazed salmon gently cooked over fragrant rice with sweet peppers and green beans. One-pan, family-friendly and most importantly delicious.
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Serves
2
Short Grain Rice
Red Pepper
Yellow Pepper
Green Bean
Spring Onion
Chicken Stock
Skinless Salmon Fillet
Dark Soy Sauce
Honey
To Serve (Kids)
Cucumber
To Serve (Parents)
Crispy Chilli Oil
Lime
Soy Sauce
Serves
2
Short Grain Rice
Red Pepper
Yellow Pepper
Green Bean
Spring Onion
Chicken Stock
Skinless Salmon Fillet
Dark Soy Sauce
Honey
To Serve (Kids)
Cucumber
To Serve (Parents)
Crispy Chilli Oil
Lime
Soy Sauce
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Step 1.
1 Adult Serving = 2 Kids Serving
Rinse the rice under cold water until it runs clear, then tip into a large lidded frying pan or shallow casserole dish.
Step 2.
Deseed the peppers and slice into thin strips. Trim the green beans and cut them in half. Trim the spring onions, then cut them into 2cm pieces — set a few aside for serving later.
Step 3.
Add the peppers, green beans and most of the spring onions to the pan with the rice. Pour over the hot chicken stock, bring to a simmer, then nestle the salmon fillets into the top. Cover with a lid and cook over a low heat for 15 mins.
Step 4.
In a small bowl, mix together the soy sauce and honey.
Step 5.
Once the time is up, drizzle the soy-honey mix over the rice and gently fold everything together with a spoon, taking care not to break up the salmon too much.
Step 6.
Serve up!
Kids Plate: Dish out the rice as is, with some sliced cucumber on the side.
Parents Plate: Dish out the rice and add the remaining spring onions and add a little extra soy sauce if you fancy, a drizzle of chilli oil and a wedge of lime.
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