Method
- Combine the ingredients for the sauce and set aside. Prepare all of your ingredients.
- In a small frying pan, heat 1tsp oil over a medium high heat. Season the salmon and cook skin-side-down for 2-3 minutes until the skin is crisp. Turn over the salmon and cook for a further minute. Remove the pan from the heat but leave the salmon in the pan to continue cooking in the residual heat.
- Meanwhile, make the rice. Heat 1tbsp oil in a wok over a high heat. When hot add the ginger and garlic, stirring quickly, heat until fragrant (about a minute). Add the sugar snap peas and broccoli. Stir fry for around 5 minutes until softened. Add the carrots, the white part of the spring onions and half the sauce and fry for two further minutes. Add the kimchi and cook for a further minute. Add the rice and the remaining sauce, stirring until thoroughly mixed and the rice is heated through, you may find chopsticks helpful for this.
- Divide the rice between two serving bowls. Place the salmon alongside, skin-side-up. Sprinkle over the chopped spring onions greens.
