Thu, 7 April 2022
Annabel Karmel's Sticky Salmon & Rice
*Gluten Free
*Egg Free
*Makes 4 portions
Ingredients:
1 tbsp ketchup 2 tbsp soy sauce
2 tsp sweet chilli sauce
150g salmon fillet, cut into large chunks
1 tbsp olive oil a knob of butter
1 small onion, peeled and diced
1⁄2 red pepper, deseeded and diced
50g carrot, peeled and diced
50g courgette, diced
1 clove garlic, peeled and crushed
250g cooked basmati rice
2 tbsp frozen or tinned sweetcorn
small handfulof fresh coriander leaves (optional)
Method:
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking sheet with foil.
2 Mix the ketchup, half the soy sauce and half the sweet chilli sauce together in a bowl. Add the salmon and coat in the mixture.
3 Spoon onto the baking sheet and cook in the oven for 10 minutes, until just cooked through.
4 Meanwhile, place the oil and butter in a frying pan over a medium heat. Add the onion, pepper and carrot and fry for a few minutes. Add the courgette and garlic and fry for a further 2 minutes.
5 Stir in the rice and sweetcorn and toss over the heat.
6 Season with the remaining soy and sweet chilli sauces. Divide the rice between four plates and top with the salmon pieces and coriander, if using.
Why not try this?:
Go veggie by swapping the salmon for tofu. Simply dust in flour, marinate in the sauce and add to the pan with the courgette and garlic.
‘Fun, Fast & Easy Children’s Cookbook’ is available from AnnabelKarmel.com
