Salmon with Ginger & Soy – serves 4

 4 salmon fillets

4 tablespoons light soy sauce

1 tablespoon lazy ginger (or 1 inch of fresh peeled & grated)

1 tablespoon honey

½ tablespoon toasted sesame oil

½ tablespoon mirin (or rice vinegar)

1 teaspoon lazy chilli (or add to taste – or ½ – 1 fresh red chilli, deseeded & finely chopped)

To garnish:

3 scallions, sliced

Sesame seeds 

1. Put the light soy, ginger, honey, sesame oil, mirin and chilli into a shallow dish, like a pasta bowl. Add the fish flesh side down. If you have time allow to marinade for 30 minutes. If not leave it for 10 minutes.
2. Pre-heat the oven to 190°/170° for fan ovens.
3. Place some parchment paper in a small oven dish or small baking tray.
4. Add the salmon flesh side up and then pour over the marinade.
5. Place in the oven for 15-20 minutes. Use this time to make the rice below.
6. Serve the rice, topped with the salmon and spoon over any cooking sauce that is left in the baking dish. Sprinkle some scallions and sesame seeds over the top.

 

Easy Fried Rice – serves 4

200g basmati rice

100g frozen peas

Oil to fry

2 eggs

Handful coriander leaves – leave out if you don’t like!

2 scallions

1 red chilli

1 tablespoon soy sauce

1. Put the rice in a pot with 400ml water. Place lid on pot.
2. Bring to the boil and simmer for about 8 minutes. Tilt the lid once boiling to prevent it overflowing.
3. After 8 minutes add the peas and continue to cook for 1 minute. Then put the lid on tight and turn off the heat and allow the steam to continue cooking the rice and peas for another few minutes.
4. Beat the eggs in a cup with a fork.
5. Heat a small frying pan and add a drizzle of oil, then the beaten eggs.
6. Allow the eggs to cook for a minute. Add the rice and peas and fry for 2 minutes.
7. Deseed the red chilli and finely chop. Chop the scallions and coriander leaves.
8. Stir the coriander, scallions & chilli into the rice. Stir through the soy sauce & serve.