Sticky Salmon & Rice

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 handful
of 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