Ginger-glazed salmon rainbow rice bowl

This recipe from Opies is a great way of doing something different with your salmon. Marinating the salmon in the glaze overnight really enhances the flavour of this dish.

(SERVES 4) Ingredients For the salmon and glaze:

60ml soy sauce

60ml rice wine vinegar

2 tbsp toasted sesame oil 2 tbsp sriracha chilli sauce 3 tbsp syrup from a 280g jar of Opies Stem Ginger with Syrup 1 garlic clove, crushed 4 salmon fillets, skin on

For the rice bowl:

2 tbsp olive oil

1 pak choi, sliced into four lengthways

1 carrot, sliced in ribbons using a peeler

200g cooked basmati and wild rice, kept warm

4 Opies Pickled Walnuts, halved

Pickled red cabbage, thinly sliced

3 spring onions, thinly sliced 2 avocados, peeled and halved Small handful coriander leaves 2 balls Opies Stem Ginger with Syrup, finely sliced

Black and white sesame seeds, optional

Lime wedges, to serve

METHOD

1. Mix the glaze ingredients together in a bowl. Add the salmon fillets skin side up, and leave to marinade for at least 30 minutes – overnight is ideal if possible.

2. Heat the olive oil in a large frying pan or griddle pan on a high heat then add the pak choi and fry for 5-6 minutes until charred. Repeat on the other side then remove and keep warm.

3. Using the same pan saute the carrot ribbons for 2-3 minutes before adding to the pak choi to keep warm.

4. Add two more tablespoons of oil to the pan and – reserving the sauce – lift out the salmon fillets and fry skinside down for 2-3 minutes. Repeat on the other side then add the reserved sauce, reduce heat to medium-low and simmer for 2-3 minutes – the sauce will start to reduce and thicken.

5. Baste the salmon with the sauce as it cooks to create the glaze, then turn off the heat and set aside.

6. Spoon your rice into a wide shallow bowl then arrange the salmon, pak choi, carrots, pickled walnuts, pickled cabbage, spring onions and an avocado half in a circular fashion on top. D

7. rizzle any leftover pan glaze over the salmon, then scatter over some coriander leaves, chopped stem ginger and sesame seeds. Serve with a wedge of lime and enjoy.

Opies Stem Ginger with Syrup 350g available from Tesco £2.60; Opies Pickled Walnuts 390g available from Tesco, Morrisons, Waitrose, Ocado and Sainsbury’s from £2.75.