Sweet chilli salmon

30 Min
4 People
Rating starstarstarstarstar
Brown rice tossed with stir fry vegetables and scrambled eggs. Served with sweet, sticky salmon and fresh sprout topping.

No Fish option - replacement is chicken tenderloins.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Slice spring onions and green beans. Dice capsicum.

3. Heat a frypan over medium-high heat with 1 tbsp oil. Crack in eggs and lightly scramble. Cook for 2-3 minutes, or until just set. Remove from pan.

4. Add 1 tbsp oil to pan. Toss in vegetables to cook for 3-4 minutes, or until tender. Add cooked rice, eggs and 1-2 tbsp soy sauce. Toss until combined, season with pepper and remove from heat.

5. Coat salmon with crushed garlic, 1/2 tbsp oil, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce, lime zest and half the juice (wedge remaining). Cook in pan over medium heat for 3-4 minutes on each side, or until cooked through.

6. Divide rice and salmon between plates. Top with chopped coriander, sprouts and lime wedges to serve.

Season the rice to taste with soy sauce.

No Fish option - replacement is chicken tenderloins
Increase cooking time to 10 minutes, or until cooked through.
brown rice 300g

spring onions 1/3 bunch
green beans 1/2 punnet (125g)
red capsicum 1

eggs 2

salmon fillets 2 packets
garlic 2 cloves

lime 1
coriander 1/2 packet

broccoli sprouts 1/2 punnet

From your pantry:
oil (for cooking),pepper, sweet chilli sauce, soy sauce