Salmon and Kimchi Rice
Salmon and Kimchi Rice



  • 1 lime, juice only
  • ½ cucumber, chopped
  • 2 tbsp oil
  • 150g smoked streaky bacon, chopped
  • 180g kimchi, squeezed (juice reserved) and chopped
  • 500g cooked brown rice
  • 1 tbsp soy sauce
  • 3 chopped spring onions
  • 80g peas
  • 300g hot-smoked salmon, flaked
  • Coriander leaves to serve
  • Place the cucumber, lime juice and a pinch of salt in a bowl. Toss well to combine and set aside.
  • Heat the oil in a wok and cook the bacon for 2 mins. Add the kimchi, cook for 1 minute more, then add the rice and cook for about 3 mins to heat through. Add the kimchi juice, soy sauce, peas and spring onions, and stir-fry for 2 mins. Add the salmon, stir gently to combine and cook for a minute or so until everything is piping hot. Garnish with coriander and serve.
10 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box