Ingredients
Scale
- 1 tbsp coconut oil
- 2 pieces fresh salmon, skin removed
- 1 onion
- 1 carrot chopped into small pieces
- ½ red pepper chopped into small pieces
- 1 courgette chopped
- 3 – 4 sprigs of broccoli, cut into small sections
- 2 – 3 cm piece ginger, grated
- 2 cloves garlic chopped
- 1 tbsp tamari
- 1 teaspoon mirin, rice wine or sherry
- grated rind of ½ lemon
- juice of ½ – 1 lemon
- 1 tsp sesame oil
- 70g basmati brown rice
- 250 ml water
Instructions
- Heat the water to boiling and add it to a pan with the brown basmati rice. Bring back to the boil, cover and simmer for 20 – 25 minutes. If you prefer this can be done ahead of time and the rice can be cooled before use.
- Heat the coconut oil in a wok or large frying pan and cook the salmon for 3 minutes per side. When cooked through remove from the pan, flake it with a fork and set aside. It doesn’t matter if the salmon is not completely cooked through at this stage as it will finish cooking when returned to the pan later.
- Add the onions to the pan and fry until they soften, stirring occasionally.
- Add the other vegetables, grated ginger, lemon rind and garlic and continue stir-frying on a medium heat until they soften.
- When the vegetables are cooked (they should retain some crunch) add the flaked salmon, tamari, mirin/rice wine/sherry and lemon juice and stir well.
- Add the rice to the pan and stir it in.
- Turn off the heat and drizzle with a little sesame oil.
- Stir and serve.
- Prep Time: 10
- Cook Time: 20