- Serves 2
- Prep Time: 10 mins
- Cook Time: 25 mins
Ingredients
- 1 tbsp Flavourless oil (sunflower or vegetable)
- 2 cloves Garlic – crushed
- Ginger – grated – thumbsized piece
- 60g Sugarsnap peas – thinly sliced
- 60g Tenderstem broccoli – roughly chopped
- 1 Medium carrot – grated
- 3 Spring onions – chopped – (green parts set aside)
- 80g Kimchi – chopped
- 200g Wholegrain rice – pouch (or leftover handmade rice)
- 2 MOWI fresh salmon fillets
- For the sauce
- 3 tbsp Kimchi juice
- 1 tsp Soy sauce
- 1 tsp Gochujang (or hot sauce)
Method
-
1
Combine the ingredients for the sauce and set aside. Prepare all of your ingredients.
-
2
In a small frying pan, heat 1tsp oil over a medium high heat. Season the salmon and cook skin-side-down for 2-3 minutes until the skin is crisp. Turn over the salmon and cook for a further minute. Remove the pan from the heat but leave the salmon in the pan to continue cooking in the residual heat.
-
3
Meanwhile, make the rice. Heat 1tbsp oil in a wok over a high heat. When hot add the ginger and garlic, stirring quickly, heat until fragrant (about a minute). Add the sugar snap peas and broccoli. Stir fry for around 5 minutes until softened. Add the carrots, the white part of the spring onions and half the sauce and fry for two further minutes. Add the kimchi and cook for a further minute. Add the rice and the remaining sauce, stirring until thoroughly mixed and the rice is heated through, you may find chopsticks helpful for this.
-
4
Divide the rice between two serving bowls. Place the salmon alongside, skin-side-up. Sprinkle over the chopped spring onions greens.
Comments
Dinner ideas
Kimchi fried rice