Clodagh McKenna's healthy spring salmon
Clodagh’s in the kitchen with a simple salmon supper. Packed full of goodness, her salmon fried rice is a delicious twist on a Chinese classic that’s filled with spring vegetables.
Salmon spring fried rice
Serves 4
Ingredients
340g salmon filets, skinless, cut into 2-inch pieces
3 tbsp vegetable oil
1 tbsp fresh ginger, chopped
2 cloves of garlic, crushed
1 green chilli, sliced
4 spring onions, sliced
80g frozen peas
1 handful of broccoli, chopped into 1-inch pieces
400g cooked brown rice
2 eggs, beaten
2 tsp soy sauce
2 tsp dark sesame oil
Sea salt and freshly ground black pepper
Method
1. Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Add the ginger, garlic, green chilli and spring onions and cook, stirring, until fragrant, about 2 minutes. Next, add the peas and broccoli and 2 tablespoons of water and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to a plate.
2. Next, cook the fish, add the salmon to the frying pan and cook until opaque, about 1 to 2 minutes per side. Transfer to the plate with the vegetables.
3. Add the remaining 2 tablespoons of vegetable oil to the pan and heat over medium-high. Add the rice, season with sea salt and freshly ground black pepper and cook, stirring occasionally, until the rice starts to crisp, 4 to 5 minutes. Reduce heat to medium, push the rice to one side of the pan and add the beaten eggs to the empty side. Let them sit until the eggs are just starting to set around the edges, then gently scramble just until set, 1 to 2 minutes.
4. Return the vegetables to the frying pan and toss until warm. Stir in the soy sauce and sesame oil. Gently fold in the salmon and season with sea salt and freshly ground black pepper and serve!