Salmon Egg-Fried Rice
This super quick salmon recipe is a delicious twist on a classic Chinese-style egg fried rice. By adding honey and soy the salmon caramelises beautifully in the oven.
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4 people
Preparation
Preheat the oven to gas 4, 180°C, fan 160°C.
Mix the soy sauce and honey together and brush it all over the salmon.
Line a small baking tray with foil and cover with 1 tbsp of the oil.
Pop the salmon on the tray skin-side down and bake in the oven for 8-14 minutes, depending on how well done you like it.
Heat the remaining vegetable oil in a large frying pan, add the garlic, chilli and spring onions and cook over a medium heat for 1 minute.
Now turn the heat up and add the eggs.
Let them sizzle and set for a minute, then stir with a wooden spoon to break them up.
Now add the rice and cook over a medium-high heat, stirring often, for 5 minutes.
When the salmon is ready, take it off the skin and flake it with a fork in the baking tray, mixing it with the caramelised soy and honey juices.
Stir it through the rice and taste it – you may need to add a little bit of salt.
The fish skin should be crispy, so if you like it, crumble it over the finished dish and serve immediately.
Ingredients
2 tbsp soy sauce
2 tbsp honey
1 x pack boneless salmon fillets
3 tbsp vegetable oil
3 garlic cloves, thinly sliced
1 red chilli, thinly sliced
2 spring onions, thinly sliced
2 eggs, lightly beaten
300g cooked white rice
