Another of our experimental recipes, this was very tasty, and by not over-cooking the vegetables they don't go soggy. The secret is to cook them quickly in very hot oil to retain their crispness and individual flavours.
Salmon and Courgette Rice Serves up to 4
1 cup (250g) Arborio or Risotto rice
1 medium sized courgette, sliced
1 stick celery, sliced into small pieces
4 round radishes
1 red Jalapeño or Anaheim pepper, sliced in to rings (discard seeds if you don't like it too hot)
1 cup sliced fresh or frozen green beans
1 small onion, chopped finely
2 cloves garlic, crushed
1 green OXO cube
6 black olives, halved
1 small salmon steak
1 sachet of Oyster and Spring onion sauce (Aldi or Blue Dragon)
Boiling water as needed for stock
A little olive oil for the wok / frying pan to prevent sticking
All in one pan method:
Put oil into wok and heat quickly, add onion, garlic, pepper and green beans and cook for 2-3 minutes, add olives, cougette, radishes and celery and cook for further 2 minutes, add rice and sufficient water to cover rice plus the OXO cube, cook for 10 minutes or until the rice has absorbed most of the liquid. Make sure it doesn't start to stick. (Tip: don't over-stir the rice, it tends to start to break down and go very starchy if you do.) Once the rice is cooked mix in the oyster and spring onion sauce (rinse sachet out with a little boiling water) and flake in the salmon steak (Tip: pop the steak into a bowl and break it up with a fork until it makes small pieces.) Once salmon and sauce is heated through serve in bowls. Enjoy!
If you don't have a large enough wok to cook this as we did above you can steam or boil the rice in a separate pan, cook everything else as above, and then combine the rice at the end. Alternatively, you can serve it so the rice forms a bed on which the salmon and courgette mix sits. Whichever suits you best - it's not cast in stone!