for 4 person

Marinade

2	garlic cloves
2 tsp	ginger
3 tbsp	sweet chilli sauce
1 ½ tbsp	soy sauce
1 tbsp	olive oil
1 tsp	ground cane sugar

To marinate the salmon

600 g

salmon fillet (organic)

Rice

300 g	jasmine rice
4 ½ dl	water

Spinach

1	shallot
250 g	shiitake mushrooms
	oil for frying
400 g	leaf spinach
½ tsp	salt

How it's done

Marinade

Peel and finely grate the garlic and ginger, mix with the sweet chilli sauce, soy sauce, oil and cane sugar.

To marinate the salmon

Quarter the salmon, coat with 4 tbsp of the marinade, cover and leave to marinate in the fridge for approx. 30 mins. Set aside the remainder of the marinade.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid.

Separate the rice with a fork.

Spinach

Peel and finely chop the shallot, chop the mushrooms. Heat the oil in a wide pan. Sauté the shallot and mushrooms for approx. 5 mins. Add the spinach and allow to wilt, season with salt.

To cook the salmon

Heat the oil in a non-stick frying pan. Fry the salmon for approx. 4 mins. on each side. Remove, plate up with the rice and spinach. Drizzle the remainder of the marinade over the salmon.

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