Ingredients

175 g (6 oz) jasmine rice
100 g (4 oz) frozen peas
350 g (12 oz) organic salmon fillets
3 eggs, beaten
350 g (12 oz) mixed mushrooms, sliced
3 tbsp light soy sauce
1 tbsp sesame oil
Juice of ½ lemon

Cook rice in boiling salted water until tender. Add peas for final 2 minutes of cooking time. Drain.

Place salmon in a frying pan, add 6 tbsp water and bring to the boil. Cover and simmer for 8 minutes or until fish is opaque and cooked through. Transfer to a plate, remove skin from fish and break into flakes. 

Heat a wok over high heat and add 1 tbsp oil. Add eggs and cook, stirring, until scrambled. Transfer to a plate. Wipe out wok, return to heat and, once hot, add 1 tbsp oil. Add mushrooms and stir-fry for 2 minutes. Add rice and peas, salmon, eggs, soy sauce, sesa

Back to Recipes archive

D C Thomson & Co Ltd.    Sunday Post    post plus