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.

45 mins
Ingredients List for people
  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.
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3 Comment(s)
Nancy H (not verified)

This sounds delicious, but will this be high in sodium with that much soy sauce and chili sauce?


Hi Nancy - you could always try making with low sodium soy sauce if you have concerns - it will work out at 1 tbsp of each per portion


Thank you, this is delicious and easy to make. Is there somewhere we can keep our favourite receipes so we dont have to keep scrolling through them each time? Thank you

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