Oriental Salmon with Jewelled Rice Recipe

• 1 side of Salmon 800-900g
• 2 carrots peeled and cut into julienne strips
• 6 spring onions sliced at an angle
• 2cm of fresh ginger, peeled and cut into fine strips

Marinade:

• 1tbsp runny honey
• 2tbsps soy sauce
• 2tbsps sesame oil
• 2tbsps mirin or rice wine

Rice dish:

• 350g white and long grain rice
• 700ml vegetable stock
• 55g dried cranberries
• 55g shelled pistachio nuts

To serve:

• 1 pot of pomegranate seeds
• 1 bunch of fresh dill or parsley
• 1-2 lemons in wedges

*Allergens highlighted in bold

1. Mix together ingredients for marinade.

2. Prepare a universal pan lined with foil and topped with a sheet of greaseproof.

3. Arrange the carrots, onions and ginger on the paper and sit salmon on top, pour over the marinade.

4. Fold over foil and paper to seal and leave to stand for 15 minutes.

5. Meanwhile place rice in a large ovenproof dish and add dried cranberries and pistachios.

6. Pour over the vegetable stock. Place in the oven select 100% Steam and set timer to 27 minutes.

7. When timer starts count down add the salmon at 25 minutes.

8. To serve stir through the rice, the pomegranate and herbs and arrange as bed for salmon.

9. Place salmon on top and surround with the vegetables.

10. To glaze, place the marinade and cooking juices from salmon in a small pan and boil to reduce until sticky, drizzle over salmon.

11. Garnish with lemon wedges and more fresh herbs.

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