From the team of chef's at the University of Nottingham

Serves: 4

Cook time: 40mins

Difficulty: Easy

Packed with protein and flavour, this dish has the perfect balance of textures. Like all the chef certified recipes, this was served in catered halls and now you can recreate at home!

Ingredients

• 320g Salmon (skin-on)
• 12ml Sesame oil
• 160g Mixed vegetables (carrots, peas, beans & sweetcorn)
• 320g Long grain rice
• 12g Garlic purée
• 12ml Dark soy sauce
• 4 Eggs
• 8ml Rapeseed oil
• ½ Bunch spring onions (chopped)

Method

1. Cook the salmon: Preheat the oven to 170°C.Place the salmon on a greaseproof-lined baking tray.Roast for 20-25 minutes until cooked through.
2. Cook the rice: Steam the rice for 25-30 minutes until fully cooked.
3. Prepare the stir-fry: Heat rapeseed oil in a pan over medium heat.Add garlic purée and mixed vegetables, stirring occasionally for 2 minutes until softened.
4. Cook the eggs: Push the vegetables to one side of the pan.If the pan is dry, add a little more oil.Pour in beaten eggs, scrambling them until fully cooked.
5. Combine everything: Add in the cooked rice, soy sauce, and a pinch of salt to taste.Stir-fry everything together for 3 more minutes, ensuring all ingredients are well mixed.
6. Serve: Sprinkle chopped spring onions over the fried rice.Serve each portion of salmon on top of the rice.

This dish was inspired by the food served on campus. Sign up for your MealPass to make the most of catering on campus, even if you're not in catered halls.