Salmon with Pak Choi Rice
You don't need an ingredient list as long as your arm to get a tasty meal, in this case it's just 7 ingredients. I like putting together things that are simple to make and that might encourage folks to try, especially for those who aren't perhaps as confident as me in the kitchen.
That's part of my reason for starting this blog.... to help people get in the kitchen and try new things. We can all cook, if we're given the right guidance and inspiration.
I think you'll enjoy this one as you could always use a chicken breast or pork steak, or some other kind of favourite fish, seasbass etc instead of the salmon.
The Recipe Ingredients Serves 2
I salmon fillet
4 spring onions
150g white basmati rice ( you can use a pouch, I've tried it and it works)
1 red chillie finely chopped
2 pak choi
2 tbsp hoisin sauce
1 tbsp red wine vinegar
Cook the rice to the packet instructions and set aside.
Heat a splash of olive oil in a frying pan and place the salmon in skin side down, cook for 3 mins each side until it has turned a pale pink and is cooked throughout.
Wash, trim and finely chop the spring onions, putting the chopped white parts into a bowl with the chopped chillies (deseeded), red wine vinegar and some salt & black pepper to make a dressing.
Halve the pak choi lengthways and place in a frying pan with a splash of olive oil on a medium heat. Once the pak choi is coloured add the green parts of the spring onions and the hoisin sauce and let it cook for 1 minute, then add the cooked rice and stir for a further minute.
Spoon over the chilli dressing and serve up with the salmon fillet on top - enjoy!