Salmon yakitori with stir-fried brown rice

This recipe for salmon yakitori with stir-fried brown rice does not contain many calories, low-sugar and ready in does not exceed half an hour- perfect for a speedy midweek meal

Ingredients

skinless salmon 1 piece of the fillet (about 100g), cut into cubes
spring onions 4, 2 cut into 4cm sections and 2 sliced
rice wine vinegar 1 tsp
soy sauce 1 tbsp, plus more to serve
mirin 1 tsp
sesame oil
ginger peeled and grated to make 2 tsp
red chili 1 small, diced
garlic 1 clove, crushed
edamame or peas a handful
Pak Choy 1 small, shredded
cooked brown rice ½ pouch

Method

Step 1 Thread the salmon pieces and spring onion sections onto skewers. Mix the vinegar, soy, mirin and brush half over the salmon. Leave to marinate.
Step 2 Heat 1 tsp sesame oil in a frying pan or wok and fry the ginger, chili, and garlic for a minute until fragrant. Add the edamame, sliced spring onions and Pak Choy. Fry for a minute then adds the rice and stir-fry until heated through. Season with soy sauce.
Step 3 Meanwhile, heat the grill to high and grill the skewers for 2 minutes on each side, brushing with the remaining marinade halfway through. Grill until the salmon is glazed and cooked through. Serve with the fried brown rice.