Flavour-packed condiments do the heavy lifting in this speedy dinner.
Ingredients
- 2 tbsp olive oil
- 2 sustainably sourced skinless salmon fillets, each cut into 3 pieces
- 3 tbsp Sweet & Savoury Miso Sauce
- 200 g kimchi, drained and roughly chopped, plus 2 tbsp drained liquid
- 200 g pack stir-fry vegetables, roughly chopped (we used a mixture of pak choi and choi sum)
- 250 g cooked rice pouch
- To serve: Finely chopped spring onions, soy sauce and extra kimchi
Instructions
1. Heat 1 tbsp oil in a wok or a large pan, over high heat. Cook the salmon for 3–4 mins, turning regularly until golden on all sides and just cooked through. Brush with half the miso sauce and set aside.
2. Return the wok, or pan, to the heat with another 1 tbsp oil. Add the drained kimchi and cook over high heat for 3–4 mins until a little charred. Add the greens and cook for 1 min to soften, then add the rice, the remaining miso sauce and 2 tbsp kimchi liquid. Cook for another 3–4 mins until the rice is piping hot.
3. Toss the salmon back through the fried rice and serve. Add finely sliced spring onions, a dash of soy and extra kimchi, if you like.
ALSO SEE:
How to cook a 3-course meal in an air fryer
Feature Image: W&H
