CARAMELISED CHILLI AND SALMON STIR-FRY

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Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4

INGREDIENTS

280g of Huon Salmon, skin off and roughly cut 

1 red capsicum, diced 

1 green capsicum, diced 

1 red onion, roughly chopped 

250g of Tilda Wholegrain Hot Jalapeno Rice 

Caramelised chilli jam 

½ red onion 

1 clove of garlic 

1 tablespoon of olive oil 

500g of ripe tomatoes 

6 long red chillies

200g of brown sugar 

40mls of white wine vinegar 

40mls of lemon juice 

20mls of fish sauce 

1 teaspoon of salt 

1 tablespoon of fresh grated ginger 

Method

Step 1

To make the caramelised chilli jam saute the onion and garlic in olive oil in a saucepan over a low heat until the onion is translucent then add the rest of the jam ingredients and bring to the boil. Lower the heat and gently simmer until the mixture thickens then set aside 

Step 2 

Heat a tablespoon of oil in a wok the add the capsicum and red onion and fry for 3 minutes then add half the chilli jam reserving the other half for you next Salmon stir-fry(this will keep just like other jams) the add the salmon and stir-fry for another 2 minutes. Turn off the heat and serve the stir-fry with the Hot Jalapeno Rice.