Salmon and Kimchi Rice

Charmaine Lu -
  • 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