recipes to fuel by foodwithjooj and emmawilliamscoaching
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asian salmon and pineapple fried rice
serves: 2 calories: 455
asian salmon and pineapple fried rice

Ingredients

  • 240g salmon fillets (2 fillets)
  • 1 tsp honey
  • 1 tsp rice vinegar
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 1 tsp miso paste
  • 2 tsp light soy sauce
  • 1 minced garlic clove
  • squeeze of lime
  • 1/2 tsp sesame seeds
  • 1 packet microwave rice (basmati)
  • 100g pineapple chopped into small chunks
  • 4 spring onions sliced
  • 1 red pepper diced
  • 2 cloves garlic crushed
  • 1-2 tbsp fresh coriander
  • 2 eggs whisked
  • 1 tsp sriracha
  • 1 tbsp light soy sauce
  • 1 tsp sweet chilli
  • juice of 1/2 lime

Method

  1. Preheat oven to 180 degrees.
  2. Cook the packet rice as per packet instructions and leave to cool.
  3. Place salmon in an oven-proof dish.
  4. Mix all the remaining ingredients for the salmon together and pour over salmon and set to one side.
  5. Prep and chop all ingredients for the rice.
  6. Sear the salmon in a hot pan and transfer back to the dish and pop in the oven for 15 mins.
  7. Add the spring onion and garlic clove and cook for a further minute.
  8. Stir quickly so the eggs scramble and then remove contents of pan into a bowl.
  9. Add the cooled rice to the pan and stir-fry for 2-3 mins until hot.
  10. Add the veg and eggs back to the pan along with the lime juice, soy sauce, sweet chilli, sriracha and half the coriander.
  11. Take the salmon out of the oven and serve on top of the rice with the remaining coriander and sesame seeds.