Salmon with sweet soy dressing

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olive magazine

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Recipe by olive magazine

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1. Rinse the rice under running water. Drain, put in a pan and cover with cold water to 1 1/2 cm depth. Bring to the boil then simmer until the water has evaporated and the rice is cooked, about 15 minutes. Turn off the heat and keep warm with the lid on.
2. Cut the veg into equal-sized pieces and steam until tender.
3. Heat a non-stick frying pan then add the salmon, skin side down. Cook over a medium heat for about 4 minutes, then turn over, lower the heat and cook for 2-3 minutes.
4. Make the dressing by whisking the honey, soy sauce, 1 tbsp oil and ginger in a bowl. Serve the salmon with the rice and vegetables, a drizzle of dressing and a sprinkle of sesame seeds.

Know-how

Jasmine rice has a lovely perfumed flavour and it's slightly sticky, so is easier for kids to handle. Take the skin off the fish if it'll make the kids more likely to eat it.

Per serving

517 kcalories, protein 37.2g, carbohydrate 51.6g, fat 19.4 g, saturated fat 3.5g, fibre 4g, salt 1.6 g

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• Kelly

  25 November 2007

  Kelly rated this recipe

  

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• Westy

  04 September 2008

  Westy rated and commented on this recipe

  

  Really healthy supper, enjoyed the dressing.

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Ingredients

• 200g jasmine rice
• 200g Tenderstem broccoli
• 150g baby corn
• 1 red pepper
• 150g sugar snap peas
• 4 salmon fillets , skin on
• 2 tbsp clear honey
• 2 tbsp soy sauce
• sunflower oil
• root ginger , grated to make 1tsp
• sesame seeds to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 200g jasmine rice
• 200g Tenderstem broccoli
• 150g baby corn
• 1 red pepper
• 150g sugar snap peas
• 4 salmon fillets , skin on
• 2 tbsp clear honey
• 2 tbsp soy sauce
• sunflower oil
• root ginger , grated to make 1tsp
• sesame seeds to serve

Per serving

517 kcalories, protein 37.2g, carbohydrate 51.6g, fat 19.4 g, saturated fat 3.5g, fibre 4g, salt 1.6 g

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