Salmon egg-fried rice recipe
Created by The Tesco Recipes team
This super quick, easy salmon recipe is a delicious twist on a classic Chinese-style egg fried rice. By adding honey and soy the salmon caramelises beautifully in the oven and a delicious sweet kick is added. If you fancy a little more heat, leave in the chilli seeds.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 363 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 tbsp soy sauce
- 2 tbsp honey
- pack boneless salmon fillets
- 3 tbsp vegetable oil
- 3 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced
- 2 spring onions, thinly sliced
- 2 eggs, lightly beaten
- 300g cooked white rice
Each serving contains
- Energy
- 1520kJ 363.0kcal
- Fat
- 20g
- Saturates
- 3g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 26.9gProtein 21.1gFibre 0.4g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Mix the soy sauce and honey together and brush it all over the salmon. Line a small baking tray with foil and cover with 1 tbsp of the oil. Pop the salmon on the tray skin-side down and bake in the oven for 8-14 mins, depending on how well done you like it.
- Heat the remaining vegetable oil in a large frying pan, add the garlic, chilli and spring onions and cook over a medium heat for 1 min. Now turn the heat up and add the eggs. Let them sizzle and set for a minute, then stir with a wooden spoon to break them up. Now add the rice and cook over a medium-high heat, stirring often, for 5 mins.
- When the salmon is ready, take it off the skin and flake it with a fork in the baking tray, mixing it with the caramelised soy and honey juices. Stir it through the rice and taste it – you may need to add a little bit of salt. The fish skin should be crispy, so if you like it, crumble it over the finished dish and serve immediately.
- See more Salmon recipes
