Glazed Salmon with Chinese-Style Rice

Ingredients

• 2 salmon fillets

• 60ml tomato ketchup

• 25g chilli jam

• 25g honey

• 1 tbsp white wine vinegar

• 130 ml soy sauce (divided half for fish/half for rice)

• 1 carrot

• 1 shallot

• 150g basmati rice

• 80g garden peas

• 5g black sesame seeds

Also needed: Butter, salt, pepper, vegetable oil

Method

1. Prep & cook rice:Preheat oven to 220°C / 200°C fan / 425°F / Gas 7.Peel and finely dice the carrot. Add it to a pot with the basmati rice and 350ml cold water. Bring to the boil, cover, reduce to low heat, and simmer for 10 minutes. Then add garden peas, cover again, and cook for 5 more minutes.

   
   

2. Make marinade & prep salmon:Cut the salmon into large chunks. Mix the ketchup, chilli jam, honey, vinegar, and half the soy sauce in a bowl. Add the salmon and set aside to marinate.

   
   

3. Cook shallot & bake salmon:Peel and finely dice the shallot. Sauté it in a non-stick pan with butter over medium heat for 5 minutes until soft.Meanwhile, place the marinated salmon and sauce onto a foil-lined tray, scrunching the edges to hold the sauce. Bake for 5–7 minutes, or until cooked through.

   
   

4. Finish rice & serve:Fluff the rice and add it to the pan with the cooked shallot. Stir in the remaining soy sauce and some black pepper. Cook for 2–3 minutes, letting the rice crisp slightly.Serve the salmon over the rice, drizzle with any extra marinade, and garnish with black sesame seeds.