Crispy skin salmon with veggie fried brown rice

Salmon is the go to fish in our house, and we try to eat it at least once a week. As I’ve mentioned before, we’re switching over to wild salmon as it has more omega 3 oils in than farmed. I increasingly feel like I want to eat better quality meat and fish, but less of it – that’s especially true of meat. The kids love salmon, and it’s quite rare to find something they both like, hence the reason we eat it so often!

The rice here I have made with one of those precooked packets. What a godsend they are. I mean, I know, it’s cheaper and whatever to make your own rice, but these are a great cupboard stash to have on standby for quick dinners. This was such a tasty, healthy dinner, and so quick too. It doesn’t get much better than this for a midweek meal really. First time the kids tried pak choi – they weren’t keen, I have to say. But then they both enjoyed the sweetcorn and peas – as all kids tend to.

I pan fried the fish to great success! Normally cooking meat and fish well is something Adam excels at but not me so much. However I think I’ve finally nailed it. Instructions below! What’s your favourite way to cook salmon?

Serves: 4

Takes: 3 minutes prep + 15 minutes cooking = 18 minutes

Ingredients:

• 2 tablespoons of vegetable oil
• 4 wild salmon fillets, skin on
• 1 x 250g packet of Tilda steamed basmati brown rice
• 1 x 198g tin of sweetcorn, drained
• 2 or 3 pak choi, bottom part removed and leaves separated
• 1 mugful of frozen peas
• 1 tablespoon Oyster sauce
• 1 tablespoon sweet chilli sauce
• 1 tablespoon light soy sauce

Instructions:

1. Heat oil in a frying pan until almost smoking. Pat fish dry and season with salt and pepper. Lay the fillets skin side down in the pan and turn down heat to medium. Let it cook for as long as you can dare without it burning, check one to see – as soon as the skin is crispy (no more than 10 minutes) gently flip it over and turn off heat. Let it sit for a minute or two. Then remove and set aside.
2. Whilst salmon is cooking, heat oil in a wok or similar. Add the pak choi, and let it stir fry for a few minutes. Tip in the rice and sweetcorn / peas, stir about. Add the sauces and let it come together.
3. Serve the salmon on top of the rice at the table.