Honey Soy Salmon With Brown Rice And Pak Choi

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add your salmon fillet[s], skin-side down, and cook for 8-9 min, turning once halfway, or until cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

While the salmon is cooking, heat a separate large, wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil over a high heat

Wash your pak choi, then pat it dry with kitchen paper

Cut the base[s] off the pak choi and discard, then chop the rest roughly

Squeeze your pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Once the pan is hot, add the chopped pak choi and cook for 2-3 min or until wilted

Meanwhile, cut your lime[s] in half

Combine your ginger paste, soy sauce, honey and the juice of half your lime[s] in a bowl – this is your honey soy sauce

Once the salmon is cooked, add the honey soy sauce to the pan with the salmon and cook for 2 min or until slightly thickened – this is your honey soy salmon

Slice your red chilli[es] into rounds

Chop the remaining lime into 1 wedge per person