spring onion salad with salmon & rice

 

serves 4, takes 45 mins

100g spring onions, trimmed and finely shredded lengthways
2 tbsp reduced-salt soy sauce
1 tbsp sesame oil
2 tsp clear honey
1 tbsp rice vinegar or white wine vinegar
¼ tsp crushed chillies
200g basmati rice
vegetable oil, for greasing
2 x 260g packs boneless salmon fillets, halved lengthways
1 tbsp sesame seeds, toasted

for the marinade
1 tbsp reduced-salt soy sauce
2 tsp white wine vinegar
A tsp sesame oil
2 tsp clear honey
½ garlic clove, crushed
Spring onions

1 Combine the marinade ingredients in a large bowl. Add the salmon fillets and set aside to marinate for at least 30 mins in the fridge. Put a few ice cubes in a bowl and fill with cold water. Add the shredded spring onions and set aside for 30 mins.

2 Meanwhile, whisk the soy, sesame oil, honey, rice vinegar and chillies together in a bowl. Set aside.

3 Around 15 mins before you serve, cook the rice to pack instructions.

4 Preheat the grill to high. Transfer the salmon fillets to a lightly greased baking tray, discarding the excess marinade, then grill for 4 mins, turn and grill for another 2-4 mins until cooked though.

5 Fluff up the rice with a fork, divide between 4 plates and top each with 2 salmon halves. Drain the spring onions and shake to remove excess water. Add to the dressing bowl with the sesame seeds and toss to coat. Spoon the spring onions onto each plate and drizzle with the dressing to serve.

Sugars 4g, 531 kcal