1red chillisliced and seeds removed (plus extra for garnish)
2cmgingerchopped in thin slices (plus extra for garnish)
Pack choicut into quarters lengthways
Vegetablesunflower or wok oil
Sesame seeds for garnishoptional
Mix together the soy sauce, lime juice, sesame oil, sliced chilli and ginger in a bowl to make a simple marinade.
Cut each salmon fillet into 4 equal chunks and put into the marinade. Turn the salmon pieces over a few times to coat them in the marinade and set aside.
Next put the rice in the bottom of a steamer and add the water and salt. Put the prepared vegetables in the top of the steamer and place over the rice. Bring the rice to the boil and turn down very low. Cook for 8 minutes, by which time the rice should be just cooked and should have absorbed all the water and the vegetables should be just done.
While the rice and the vegetables are cooking, drizzle a little oil into a frying pan and heat over a medium heat for 1 minute. Add the salmon, reserving the marinade for later. Cook the salmon for about 3 minutes on each side (top and bottom sides, not all the sides!) and then turn the heat down and tip in the marinade. Cook for a further 2 minutes.
Sprinkle the salmon with a few sesame seeds and some extra chilli and ginger and serve with the rice and green vegetables. I like to put the soy sauce and a few limes on the table for everyone to help themselves to extra.
Soy, Chilli and Ginger Salmon https://www.easypeasyfoodie.com/soy-chilli-and-ginger-salmon/