Salt and Pepper Salmon

Video Description

Sticky salt and pepper salmon rice bowl 🍣🍚 Sticky salt and pepper salmon rice bowl Serves 4 Takes 20 mins DF 1 tsp ground black pepper ½ tsp ground white pepper 1 tsp Chinese five-spice 4 tbsp reduced-salt soy sauce 2 tbsp honey 4 boneless salmon fillets ½ tbsp vegetable oil 2 small peppers, any colour, finely sliced ½ 180g pack mangetout 2 x 250g microwave basmati rice 3 spring onions, thinly sliced, to serve sesame seeds, to serve 1 lime, cut into quarters, to serve 1. In a large bowl, mix the ground black and white pepper, Chinese five-spice, soy sauce and honey. 2. If you don’t like skin on your salmon, put the fillets skin-side down on your chopping board and carefully run your knife between the flesh and the skin, as close to the skin as possible. Then chop the fillets into 3cm chunks and toss in the marinade until all the pieces are well coated. 3. Heat the oil in a large frying pan over a medium-high heat and fry the salmon for 3-4 mins. Add the peppers and mangetout and fry for a few more mins until softened. 4. Heat the rice according to pack instructions. Divide between bowls and serve the salmon on top with a sprinkle of spring onions, sesame seeds and a lime wedge on the side. #tesco