Flavour-packed salmon and rice (serves 4)

Tuesday is the day of my eldest daughter’s after-school club. So after picking her up much later than usual we need dinner to be ready in a hurry. Usually it’s freezer food, which is fine once a week but a bit ‘meh’. Sometimes it’s something hearty I’ve prepared earlier in the day that I can leave in the oven while I go to collect her – shepherds’ pie or stew.

This is something super fast AND cooked from scratch with fresh, healthy ingredients. Steamed salmon in honey, ginger and soy with a very lazy version of veggie eggy fried rice. It only takes about 20 minutes, including all the prep.



4 salmon fillets
4 spring onions, chopped
2 tbs soy sauce
4 tsp honey
2 tbs lemon juice
2 tsp minced ginger
Black pepper


2 microwave sachets wholegrain rice
2 tsp minced garlic
2 tbs soy sauce
3 tbs sesame oil
3 eggs
Plus whatever veg you like (I used the rest of the bunch of spring onions, a red pepper, peas and sweetcorn)




Pre-heat the oven to 200 degrees. While it’s warming up, gather all your ingredients and arrange a large sheet of tin foil on a baking tray. Arrange the salmon fillets in the middle of the foil.


Mix up the ingredients for the salmon in a bowl…


…and pour onto the salmon…


Loosely fold the foil up into a little parcel, being careful not to lose any of the marinade out of the ends. Don’t wrap it tightly. You need to leave an air pocket around the fish so that it cooks in its own steam.


By now the oven should be up to the right temperature. Bake in the oven for 15 minutes.

So now you have 15 minutes to do the rice. Put some oil in a large frying pan on the hob to heat up. Meanwhile, chop the remaining spring onions and whatever vegetables you are using and whisk three eggs in a heatproof jug or bowl.


Stir fry the veggies in the hot pan with the garlic. While they are cooking, follow the instructions for microwaving the rice – usually two minutes per sachet. Add the hot rice to the pan with the veg and the soy sauce. Keep stirring so it doesn’t stick to the bottom of the pan.

Microwave the beaten eggs until they are only half-cooked. Probably about a minute and a half. Then give them another whisk up.

Pour the runny eggs all over the rice and stir it really quickly, breaking up any big lumps of egg as it cooks.


Take it off the heat and drizzle with the sesame oil. Give it a final stir and it’s ready to serve. The 15 minutes should be just about up by now and the salmon will be perfectly cooked.


Dish it up straight away. Tasty, healthy and fast.


Don’t waste the lovely sauce left in the foil! Drizzle it over the salmon. I usually add some sweet chilli sauce to the rice too.


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One thought on “Flavour-packed salmon and rice (serves 4)

  1. […] THURSDAY: steamed salmon with veggie fried rice […]

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