This Little Pig has a few go to meals that make this swine feel comforted, full and satisfied. This crispy salmon and brown rice, snowpea stirfry is at the top of the list. The luscious salmon flakes through the goodness of the brown rice and the crunch of a good quality snowpea makes this dish an absolute midweek winner not to mention a great meal on a Sunday night if you’re hungover ("we're too mature for that!" I hear you cry).
To be frank with you (I’ll be Frank and you be Tim), this porcine on occasion, when short of time, has been known to use one of those little packets of cooked brown rice. So if you are a time poor piglet, first off you should be getting Little Pig meals weekly and secondly don’t feel bad if you need to cheat a little with the rice to get this on the table in under 30 mins. The aim of the game is to have a lovely meal full of crunchy green goodness, instead of resorting to takeout.
Now the key to a great stirfry, is to have everything prepped before you start the frypan. This Little Pig's mum always instilled this in her piglets and it took only one disasterous adventure to learn that indeed the luscious sow was speaking the truth (kids always need to test these theories for themselves). With a smoking frypan filled with burnt onion and garlic, this frantic, sweaty swine almost chopped off it's trotter trying to get everything ready for the next cooking stage. So....you have been warned hasty piglet.
So tuck into this recipe piglets and when shopping try and splurge, if you can, on a really good quality piece of salmon from Catalano’s or Kailis. A good quality, fresh piece of salmon makes all the difference. Note: if the piglet you are cooking for is not into salmon in a big way, try ocean trout instead. It is just a little less fishier than it’s friend the salmon (heaven forbid a fish would taste fishy).
Feeds: 2 Hungry Piglets.
Prep Time: 10 mins. Cooking Time: 10 Mins Stirfry & 25mins if you cook the rice yourself.
Ingredients of Mid Week Goodness:
2 x 180g Salmon Fillet
200g x Bamboo Shoots
200g Snow Peas
1 x Fresh Chilli.
½ x Coriander
½ x Spring Onion Bunch
1 Tbs x Peanut Oil
100g x Brown Rice (or 1 cooked brown rice packet if you’re a lazy swine)
10 g x Unsalted Peanuts.
TLPWTM Salmon Marinade
- 1 Tsp x soy sauce
- 1 Tsp x sesame oil
- 1 Tsp x rice wine vinager.
- 1 Tbs x Oyster Sauce
- 1 Tsp x teriyaki sauce
- 1 Tbs x soy sauce
- 1 Tsp x sesame oil
- 1 Tsp x rice wine vinegar
- 20g Ginger
- 2 Garlic Cloves
Method of Mid Week Glory:
- Whip your salmon steaks (2 x 180g) out of the fridge and allow to warm up a little after their chilling stint in the refrigerator. Sprinkle the skin side with a little salt and a scrunch of pepper.
- Fill a medium pot with cold water and add your brown rice (100g). Bring to the boil and boil away for around 25 mins or until the rice is cooked. Drain once cooked.
- Skin and finely grate your ginger (20g) and skin and finely dice your garlic cloves (2).
- In a small bowl, combine your grated ginger and diced garlic with your Stirfry Sauce ingredients - oyster sauce (1 Tbs), teriyaki sauce (1 Tsp), soy sauce (1 Tbs), sesame oil (1 Tsp), rice wine vinegar (1 Tsp).
- In another small bowl combine your Salmon marinade together – soy sauce (1 Tsp), sesame oil (1 Tsp), rice wine vinegar (1 Tsp).
- Pull coriander (1/2 bunch) leaves off the stem and discard the stems.
- Finely slice your spring onion (1/2 bunch) into discs.
- Chop the ends off your snowpeas (200g).
- As if you are rolling out a play dough snake, roll your hand flat over the chilli quite firmly to help loosen the seeds. Run the back of your knife down the chilli to continue the process. Now if you cut off his top and bang him upside down, majority of Mr Chilli’s fiery seeds should fall out. Now slice him into thin slices.
- Take a paper towel and pat your salmon skin dry and wipe off the salt if you are not a salty swine.
- Heat up peanut oil in pan until hot to trot and then add your salmon steaks skin side down, reduce pan to a medium heat and cook for around 2 mins either side. Just before you flip your salmon over to do his second side, pour over your TLPWTM Salmon Marinade - soy sauce (1tsp), sesame oil (1 tsp), rice wine vinegar (1 tsp).
- 2 mins will give you a medium finish to your salmon – although it is tricky to be accurate as all fillets are different in thickness.
- **Handy hint – gently prod the salmon with your finger when it’s close to being cooked. When it feels like the same texture as when you prod the fleshy bit of your palm, it’s about medium – just be sure to rest under foil before serving.**
- Once the salmon is cooked to your desired liking, remove from the pan and place on a plate covered in foil to rest, relax and take some time out.
- Throw your snowpeas and stirfry sauce into the salmon pan that is presumably still on the heat and stirfry for around 2 mins or until the snowpeas are glossy and starting to soften.
- Add in your bean shoots, spring onion and brown rice and stir through well.
- In two large bowls, serve out your lovely snowpea, brown rice stirfry and top with your coriander and chilli (add to your taste).
- Gently top with your stunning salmon fillets and then finish with a good scattering of your peanuts.
- Now tuck into this delightful midweek stirfry piglets, oink!