Salmon yakitori with stir-fried brown rice
- Preparation and cooking time
- Total time
- A little effort
- Serves 1
Skip to ingredients
- 1 piece of fillet (about 100g) skinless salmoncut into cubes
- 4 spring onions2 cut into 4cm sections and 2 sliced
- 1 tsp rice wine vinegar
- 1 tbsp soy sauceplus more to serve
- 1 tsp mirin
- sesame oil
- peeled and grated to make 2 tsp ginger
- 1 small red chillidiced
- 1 clove garliccrushed
- a handful edamame or peas
- 1 small pak choyshredded
- ½ pouch cooked brown rice
Nutrition:
- kcal464low
- fat17.5g
- saturates3.5g
- carbs41.4g
- sugars5.6glow
- fibre6g
- protein32.2ghigh
- salt2.7g
Method
step 1
Thread the salmon pieces and spring onion sections onto skewers. Mix the vinegar, soy, mirin and brush half over the salmon. Leave to marinate.
step 2
Heat 1 tsp sesame oil in a frying pan or wok and fry the ginger, chilli and garlic for a minute until fragrant. Add the edamame, sliced spring onions and pak choy. Fry for a minute then add the rice and stir-fry until heated through. Season with soy sauce.
step 3
Meanwhile, heat the grill to high and grill the skewers for 2 minutes on each side, brushing with the remaining marinade half way through. Grill until the salmon is glazed and cooked through. Serve with the fried brown rice.
