“Salmon and sushi rice with hot, sweet and sour Asian sauce” from “Kitchen”

Anna: Ok, I think I have found my new, favourite, mid-week salmon dish.  This is SO easy.  And SO quick.  And delicious.  And healthy.  And…..

Peter: Calm down.

Anna: Sorry.

Peter: What makes it so much better than the other salmon recipes you always cook?

Anna: Well, it only takes as long as it takes to cook the rice.  I used jasmine rice as we don’t have any sushi rice in the house.

Peter: Which tasted fine, didn’t it?

Anna: Of course.  We’ve already got too many different types of rice in the house, I’m not buying sushi rice too.  And the sauce is simplicity itself.  Honestly.  And there isn’t loads of sugar in it, which there can be in these Thai-style sauces.  No oil either.  So that’s a massive tick in favour of this recipe.

Peter: This is a level of detail I leave to you.

Anna: And, because I added the steamed spinach and broccoli, it’s even more healthy!

Peter: You sound like a nutritionist gone mad.

Anna: You do need the veg.  Otherwise it’s just a bowl of rice and fish.

Peter: The salmon tasted different than usual….

Anna: That’s because I used those lightly smoked fillets that you get from M&S.  You’re right, the smokiness gave this another dimesion.  I’m so happy with this recipe!  It’s less faffy than the salmon I bake in foil with soy and ginger, and easier than Bill’s chilli salmon I do all the time.  Nigella has definitely got it right this time!

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“Salmon and sushi rice with hot, sweet and sour Asian sauce” from “Kitchen”

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