Meals and Courses

  • 150 g (5 oz) long-grain rice
  • 4 salmon fillets, each about 125 g (4 oz)
  • 3 tablespoons tamari sauce
  • 100 g (3½ oz) sugar snap peas, halved lengthways
  • 1 large carrot, cut into matchsticks
  • 4 spring onions, thinly sliced
  • 100 g (3½ oz) bean sprouts
  • 6 teaspoons sunflower oil
  • 3 tablespoons sesame seeds
  • 2 teaspoons Thai fish sauce (nam pla) (optional)
  • 2 teaspoons rice vinegar or white wine vinegar
  • small bunch of coriander or basil, leaves roughly torn

Half-fill a saucepan with water and bring to the boil. Add the rice and simmer for 8 minutes.

Meanwhile, put the salmon on a foil-lined grill rack and drizzle over 1 tablespoon of the tamari sauce. Cook under a preheated grill for 8—10 minutes, turning once, until the fish is browned and flakes easily.

Add the sugar snap peas to the rice and cook for 1 minute. Drain, rinse with cold water and drain again. Tip into a salad bowl. Add the carrot, spring onions and bean sprouts to the salad bowl.

Heat 1 teaspoon of the oil in a nonstick frying pan, add the sesame seeds and fry until just beginning to brown. Add 1 tablespoon tamari sauce and quickly cover the pan so that the seeds do not ping out. Remove the pan from the heat and leave to stand for 1—2 minutes, then mix in the remaining tamari sauce, oil, fish sauce (if used) and vinegar.

Add the sesame mixture to the salad and toss together. Take the skin off the salmon and flake into pieces, discarding any bones. Add to the salad with the torn herb leaves and serve immediately.

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