Ingredients

• Salmon fillets, skin on
• 1 tbsp lemon zest
• 1 garlic clove, minced
• 5 tbsp soy sauce
• 1 tsp dried chilli flakes
• 1 tsp ground allspice
• 4 tbps dark brown soft sugar
• 5 tbsp water
• 4 tbsp vegetable oil
• Freshly ground black pepper to taste
• A big handful of spinach, finely chopped
• Juice of one lemon
• 1 Pack of Microwavable wholemeal Rice

Method

1. In a small bowl, stir together lemon zest, garlic, pepper, soy sauce, sugar, water and vegetable oil until sugar dissolves.
2. Place salmon portions in a bowl with the marinade, cover and refrigerate for 2 hours, or overnight.
3. Heat a griddle pan to a medium heat, and lightly oil. Cook salmon skin side up for approx 1-2 minutes. Turn salmon and cook for a further 2 – 4 minutes, depending on how well done you like your salmon. Basting with the marinade as the salmon cooks. – Cooking times may vary with the thickness of the salmon portions.
4. For the rice: Fry the spinach in a little oil and butter, and add the rice (Instead of microwaving).
5. Cook for 2 minutes, before adding the lemon juice. Continue to cook for another 1 minute.
6. Serve.

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