- 375g USA Long Grain rice
- 4 160g salmon fillet portions
- 4 tbsp olive oil
- 2 tsp sea salt
- 2 tsp sichuan pepper corns
- 2 red chillis
- 1 bunch spring onion
- 1 handful fresh mint
- 2 eggs
- 100ml light soy sauce
- 2 limes
Pour the USA Long Grain rice into a pan and add rice and as much water.
Cook the rice until all the water is absorbed. Pour the sea salt and Sichuan pepper into a mortar and pestle and grind to a course powder.
Cut the salmon into portions and season with the salt and pepper mix. Drizzle with a little olive oil and cook in a hot non stick pan until golden and crispy.
Chop the red chilli, spring onion and mint. Remove the cooked salmon from the pan and crack 2 free range eggs straight into the pan with a drizzle of oil.
Cook the eggs before adding the cooked USA Long Grain rice. Sprinkle the red chilli into the pan with the zest of a lime. Finish the rice with the mint, spring onion and the soy sauce.
Serve the rice with the cooked salmon and finish with a squeeze of fresh lime.