Yaki Poached Salmon

Ingredients

• 4 skin-on salmon fillets, or a side of salmon (500g total)
• 1 tbsp sesame oil
• 1 tbsp sriracha
• 1 tbsp honey
• 6 tbsp soy sauce
• 320g short grain rice
• 1 bunch of spring onion
• 2 red chillies

Method

1. Preheat oven to 280 °C Fan (gas mark 6).
2. Combine sesame oil, honey, sriracha, and soy sauce in an oven safe dish.
3. Coat the salmon in the mix and leave skin-up in the dish. Cover the dish with tin foil.
4. Put in the oven for 20 mins, or until the rice is cooked.
5. Wash the rice, and cook with 450ml of water.
6. While rice cooks, chop chillies and spring onions.
7. Once the rice is cooked, transfer the salmon to a frying pan. Baste immediately with a few tablespoons of the leftover sauce.
8. Mix cooked rice into the remainder of the sauce the fish was cooked in.
9. Once the fish is browned and sealed in the pan on all sides, set aside on a plate. Add onions and chilli to the pan and bring to a high heat.
10. As the onions begin to soften, add the rice and turn until the rice darkens a little in colour.
11. Serve.