Meals and Courses

Sticky Honey and Chilli Salmon Skewers with Rice

cook 30 mins
  • 4 tablespoons sweet chilli sauce
  • 4 tablespoons clear honey
  • 4 tablespoons chopped coriander
  • 2 spring onions, finely sliced
  • 1 tablespoon sesame oil
  • 500 g (1 lb) skinless salmon fillet, cut into chunks
  • salt and pepper
  • 250 g (8 oz) easy-cook basmati rice
  • 2 tablespoons sesame oil
  • 1 red onion, thinly sliced
  • 6 spring onions, roughly chopped
  • 175 g (6 oz) sugar snap peas, shredded
  • 4 tablespoons chopped coriander
  • Bring a saucepan of salted water to the boil and cook the rice for 15 minutes until just tender, then drain. Keep warm.
  • Meanwhile, mix together the chilli sauce, honey, coriander, spring onions and oil in a large bowl. Add the salmon chunks and toss well to coat. Season with a little pepper.
  • Thread the salmon on to 8 metal skewers. Place on a grill rack lined with foil and cook under a preheated medium grill for 7–8 minutes, turning 2–3 times, until lightly charred in places and cooked through.
  • Meanwhile, heat the oil in a large wok or heavy-based frying pan and stir-fry the red onion over a high heat for 3 minutes. Add the spring onions and sugar snap peas and stir-fry for a further 2 minutes until just beginning to soften. Add the drained rice and stir-fry for 2 minutes, then add the coriander and toss well. Spoon the rice on to serving plates and arrange the hot salmon skewers on top.
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