This is adapted from a recipe by Annabel Karmel, taken from “100 Family Meals”. I must admit this book has become a bit of a cookbook “bible” for me, the recipes are excellent; healthy, tasty, easy to cook and most importantly- the whole family loves them! The sticky marinade for the salmon creates a mouthwatering result, if your kids refuse to eat fish then this could be the recipe that converts them!
Ingredients (serves 5)
2 tbsp dark soy sauce
2 tbsp tomato ketchup
1 tbsp white wine vinegar
1 tbsp sweet chilli sauce
2 tbsp dark brown sugar
4 skinned salmon fillets (I like to use lightly smoked) cut into cubes
Chinese Fried Rice
300g basmati rice
2 medium carrots, finely chopped
100g frozen peas
olive oil/sesame oil
1 egg, beaten with a little salt
5 spring onions, sliced (reserve a few bits to garnish)
- Place the salmon cubes and all the marinade ingredients in a bowl, combine and leave in the fridge until required (at least an hour, overnight if required)
- Fry the rice and carrots in some olive oil for a few minutes, add twice the volume of water, some salt, cover and cook for 10 minutes. 4 minutes before the end of cooking, add the frozen peas.
- Meanwhile, put some more oil in a frying pan/wok and add the egg, tilt the pan so the egg covers the pan and cook until you have a thin omelette, remove from the pan, roll into a sausage shape and cut into fine strips, set aside.
- Remove the salmon from the fridge and put into a foil lined roasting tin, cook in a preheated oven (200 c) for 20 minutes.
- When the salmon is nearly done, add some more olive and sesame oils to the frying pan and fry the spring onion for 2 minutes. Add the cooked rice mixture and stir fry for 2 minutes. At the end, add the omelette back in to the pan and heat through.
- Serve the fried rice with the sticky salmon on top and garnish with the reserved spring onion.