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Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Start with the rice. Wash 1.5 cups basmati rice well in cold water. I like to do this in a bowl, fill it with water and swirl around with my fingers. Then tip off the water and repeat until the water is much, much clearer. You could also rinse the rice in a sieve, making sure the water running off the rice is clear. This may seem like a faff but it’s really important to remove this excess starch so that it doesn’t all clump together.
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For
4
M
I
5-6
Spring onions, chopped
1
large knob
Ginger, peeled, roughly, chopped
2
tsp
Ginger paste, alternative
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Chilli crisp: I can highly recommend chilli crisp if you are yet to discover this delicious condiment but if you don’t have any to hand you can add a little a little more honey, a splash of soy sauce and some dried chilli flakes to the pan instead.
Instead of salmon: you could also use trout or even prawns - they are even speedier to cook. Any chunky white fish works too, like a haddock or cod, although I do find salmon/trout best here (flavour wise). I also love this with chunks of chicken, I cut up thighs and toss in a little cornflour and then fry in the same way as the salmon.
Instead of coriander in the spring onion oil: use thai basil or regular basil.
Make this recipe even easier: use ginger paste or pre-chopped ginger from the jar. You can also serve the hot honey salmon with plain rice - a packet of microwave rice. Don’t skip the sizzling oil at the end though - it’s good!
How to get your children to eat it too: I skip the chilli oil and add a splash of soy sauce instead when cooking the salmon. This makes it sticky, sweet and salty but not spicy. Then I add chilli oil at the end on mine and my husband's.
If you want to halve/double the recipe: here’s the thing. If you’re 2 people, it’s hard to cook rice this way for only 2 people. I’m not sure what it is, but if you scale it down, the rice doesn’t absorb the water quite right, and it turns either mushy or watery. So if you are 2 people, do salmon for 2, but keep the rice as is. It will make more than you need for one meal, but it makes the most delicious egg fried rice the next day. If you’re doubling, continue as usual and just make sure your pot is large enough!
Make it veggie: You could cook tofu this way. Season it, toss in cornflour, fry it off and then add chilli oil and honey. Toss together and it will be delicious. I would use firm tofu here.
What to do with leftovers: As mentioned above, if you’re cooking for 2, you will have leftovers. I love to make egg fried rice with it. I fry it off in a pan to heat it through until piping hot, sometimes with other veggies. Then push to one side of the pan, crack in a few eggs and use a spatula to break them apart. Cook them 75% of the way through, then toss into the rice. So good. Leftover spring onion oil is also delicious here on top of the rice. I also like the spring onion oil with pan-fried dumplings, which I always seem to have in the freezer; this oil makes a great dipping sauce.
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Made it?
Healthy-ish,
In a hurry,
No energy to cook,
Noodles & Rice,
Seafood,
Spring,
Summer,
15 Minute Meals,
Under 30 Minutes,
Most Popular
Cancel
Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Start with the rice. Wash 1.5 cups basmati rice well in cold water. I like to do this in a bowl, fill it with water and swirl around with my fingers. Then tip off the water and repeat until the water is much, much clearer. You could also rinse the rice in a sieve, making sure the water running off the rice is clear. This may seem like a faff but it’s really important to remove this excess starch so that it doesn’t all clump together.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
5-6
Spring onions, chopped
1
large knob
Ginger, peeled, roughly, chopped
2
tsp
Ginger paste, alternative
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Chilli crisp: I can highly recommend chilli crisp if you are yet to discover this delicious condiment but if you don’t have any to hand you can add a little a little more honey, a splash of soy sauce and some dried chilli flakes to the pan instead.
Instead of salmon: you could also use trout or even prawns - they are even speedier to cook. Any chunky white fish works too, like a haddock or cod, although I do find salmon/trout best here (flavour wise). I also love this with chunks of chicken, I cut up thighs and toss in a little cornflour and then fry in the same way as the salmon.
Instead of coriander in the spring onion oil: use thai basil or regular basil.
Make this recipe even easier: use ginger paste or pre-chopped ginger from the jar. You can also serve the hot honey salmon with plain rice - a packet of microwave rice. Don’t skip the sizzling oil at the end though - it’s good!
How to get your children to eat it too: I skip the chilli oil and add a splash of soy sauce instead when cooking the salmon. This makes it sticky, sweet and salty but not spicy. Then I add chilli oil at the end on mine and my husband's.
If you want to halve/double the recipe: here’s the thing. If you’re 2 people, it’s hard to cook rice this way for only 2 people. I’m not sure what it is, but if you scale it down, the rice doesn’t absorb the water quite right, and it turns either mushy or watery. So if you are 2 people, do salmon for 2, but keep the rice as is. It will make more than you need for one meal, but it makes the most delicious egg fried rice the next day. If you’re doubling, continue as usual and just make sure your pot is large enough!
Make it veggie: You could cook tofu this way. Season it, toss in cornflour, fry it off and then add chilli oil and honey. Toss together and it will be delicious. I would use firm tofu here.
What to do with leftovers: As mentioned above, if you’re cooking for 2, you will have leftovers. I love to make egg fried rice with it. I fry it off in a pan to heat it through until piping hot, sometimes with other veggies. Then push to one side of the pan, crack in a few eggs and use a spatula to break them apart. Cook them 75% of the way through, then toss into the rice. So good. Leftover spring onion oil is also delicious here on top of the rice. I also like the spring onion oil with pan-fried dumplings, which I always seem to have in the freezer; this oil makes a great dipping sauce.
Only visible to you
Made it?
Healthy-ish,
In a hurry,
No energy to cook,
Noodles & Rice,
Seafood,
Spring,
Summer,
15 Minute Meals,
Under 30 Minutes,
Most Popular
Cancel
