ROAST SALMON FILLET & FRIED RICE

I was a bad girl the other day. 😬

For the most part, we try to eat healthy. Apart from an addiction to sweet things, we eat well. Lots of fresh veggies, chicken and fish and the occasional steak. (Home baking too of course.)

But, last week after leaving the dentist (looking after those sweet teeth) after a 1pm appointment, I was starving and all I could find open that was nearby was a McDonalds so ....🙄

....the next night for dinner, I made up for it with this: salmon fillets marinated in soy, sesame oil, grated ginger and mirin and roasted in the oven served with fried rice using an assortment of veggies I happened to have in the fridge.

The final result was pretty (and predominantly orange) full of beta carotene, unbelievably delicious and super healthy.

https://www.medicalnewstoday.com/articles/252758#what_is_carotene

Mike agreed it was a winner....

.... and so was the Magnum ice cream we had afterwards! 😏

INGREDIENTS (for 2)

2 salmon fillets

3 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp mirin

knob of fresh ginger, grated

1 cup cooked rice

3 tbsps grapeseed oil

slice of butternut pumpkin, cubed

1 big carrot, peeled and cubed

handful frozen peas

bunch of spring onions, trimmed and diced

3 garlic cloves, peeled and finely chopped

2 eggs

sea salt

freshly ground black pepper

METHOD

Preheat oven to 180C.

In a medium sized bowl, mix soy sauce, sesame oil, mirin and grated ginger.

Place salmon fillets in the mixture and coat thoroughly.

Lay fish into an ovenproof pan, pour over any excess marinade and roast in oven for about 10 - 15 minutes.

In the meantime, add about 1 tbsp grapeseed oil to a wok.

When hot, toss in some of the chopped green parts of the spring onions.

Add the eggs, some salt and pepper and stir with a wooden spoon until lightly scrambled.

Remove eggs to a bowl and set aside.

Add another 2 tbsps grapeseed oil to the wok.

Toss in the white part of the spring onion and the garlic.

Cook for a couple of minutes, then add your chopped pumpkin and carrot.

Add the frozen peas (no need to defrost)

Cook, stirring for about 10 minutes.

Add the cooked rice and gently mix thoroughly.

Season with a little more soy, salt, pepper.

Add the scrambled, onion-y eggs and toss through once more.

Serve hot with the fragrant, melt-in-your-mouth salmon. 😋