4 Scottish Salmon Fillets
2g Chilli Powder
1g Ground Ginger
40ml Soy Sauce
40ml Sweet Chilli Sauce
Zest and juice of 1 Lime
250g sachet Cooked Basmati Rice
150g pack Sweet Peppers
4 Spring Onions
2 Cloves of Garlic
1 medium Carrot
40g Frozen Peas
2 level tsp Chilli Flakes
5g Fresh Coriander
Scottish Rapeseed Oil to fry
Mix the chilli powder and ginger together, sprinkle over the salmon fillets and put to one side.
Now empty the rice into a bowl and, using your fingers, separate the grains.
Once peeled, thinly slice the carrot and garlic. Then thinly slice the spring onions and peppers, being sure to remove any seeds and white pith. Mix in with the rice.
Stir fry the rice and vegetables in an oiled wok for about 8 minutes.
Then, in a small saucepan, heat the soy and sweet chilli sauces along with the lime juice and zest.
Grill the salmon for about 5 minutes.
Add the peas and chilli flakes to the rice and cook for another 2 minutes.
Serve the salmon on the rice and drizzle with the sauce and sprinkle over some fresh coriander.