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Chinese-style glazed salmon with vegetable rice

This is a colourful and tasty dish, which is easy and quick to make and the whole family will like.

Time 45 mins
Skill Level Intermediate

Ingredients List

Serves 4
  • 4 salmon fillets, cut into cubes
  • 2 tbsp tomato ketchup
  • 4 tbsp soy sauce
  • 4 tbsp sweet chilli sauce
  • 2 tsp white wine vinegar
  • 200 ml vegetable stock
  • 2 shallots finely chopped
  • 2 carrots finely diced
  • 1 red pepper finely chopped
  • 2 garlic cloves crushed
  • 500 g cooked rice
  • 80 g peas
  • 140 g sweetcorn


  1. Pre-heat the oven to 180 C/350 F.
  2. Mix together, 2 tbsp ketchup, 2 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tsp white wine vinegar in a bowl to create the glaze. 
  3. Add the salmon pieces and stir to coat well. 
  4. Put a large piece of foil into a small roasting tin and transfer the salmon and all the glaze onto it. Seal up the foil to make a parcel and bake in the tin in the oven for 15 minutes, or until the salmon is just cooked through.
  5. Meanwhile, heat 6 tbsp of the stock in a non-stick wok or large frying pan (with a tight-fitting lid) over a medium heat until simmering. 
  6. Add the shallot, carrot, and bell pepper, cover with the lid and sweat until softened (about 5 minutes). 
  7. Take off the lid, add the garlic and fry for 30 seconds, then add the rice, peas and sweetcorn and continue to stir-fry until everything is hot. You may need to add more stock if the mix starts to stick or looks too dry. Add 2 tbsp of soy sauce and 2 tbsp of sweet chilli sauce and check the seasoning, adjusting with salt/pepper if required.
  8. Serve the vegetable rice in warmed bowls and arrange the salmon pieces on top, drizzled with the remaining glaze.