Saturday, 8 May 2010

Two meals in one: Salmon fried rice

Use the leftovers from the Mediterranean-style roasted salmon and add a few more ingredients to make this dish.


1/2 red pepper
100g baby sweetcorn
100g sugar snap peas
1 tsp olive oil
1 sachet Thai basil and lemon stir-fry sauce
basmati and wild rice (left over from previous day)
50g pak choi or mixed stir-fry leaves
1 salmon fillet (left over from previous day)
1 tbsp soy sauce
1 tbsp coriander
juice of 1 lime

  1. Cut the pepper, baby sweetcorn and sugar snap peas into bite-sized pieces. Heat the oil and fry the vegetables for 2 minutes.
  2. Add the stir-fry sauce and rice and mix thoroughly then heat for 4 minutes. Stir through the pak choi or stir-fry leaves, flaked salmon and soy sauce, and cook for a further 2 minutes.
  3. Stir in the coriander and squeeze over the lime juice just before serving.
You can also add a sliced spring onion and/or a few unsalted peanuts at step 3.