Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (80ml) soy sauce
  • 4 tbsp brown sugar
  • 3 salmon fillets
  • 2 cups basmati rice
  • coriander leaves and lime wedges, to serve

Instruction

  • Mix the soy sauce and brown sugar together and cut the salmon into chunks.
  • Gently toss the salmon in the sauce and set aside for a couple of minutes.
  • Pour the rice into a saucepan and cover with three cups of cold water, bring this to the boil then reduce heat to low. Cover and cook for 12-14 minutes.
  • Set your oven’s grill to medium high and line a baking tray with baking paper.
  • Place the salmon pieces on this (reserving the marinade) and pop the tray under the grill for about 6 minutes, or until the salmon looks just caramelised on top but nice and pink inside.
  • While the salmon cooks, tip the reserved marinade into a small saucepan and bring to a gentle simmer, reduce for a minute or so and set aside.
  • To serve, spoon rice into bowls, top with the salmon pieces and drizzle with the reduced marinade. Top with coriander leaves and serve with a wedge of lime.