Preparation Time:20 minutes
Cooking Time:25 minutes
Level of Difficulty:Easy
Servings:4

Ingredients

• 300g/10oz boneless salmon fillet
• 1 tbsp soy sauce
• Grated rind and juice 1 large orange
• 1 tbsp clear honey, warmed
• 1 small red and yellow pepper, deseeded
• 1 courgette, trimmed
• 2 medium onions, peeled
• 8 fresh bay leaves
• 1 tbsp olive oil
• 2-3 garlic cloves, peeled and sliced
• 1-2 red chillies, according to taste deseeded and chopped
• 2 leeks, about 200g/7oz in weight, trimmed sliced and thoroughly washed
• 300g/10oz basmati rice
• 750ml/1 1/4pt vegetable stock, made using
• Just Bouillon stock cubes or powder
• 225g/8oz French beans, trimmed and chopped
• 1 large carrot, peeled and grated
• Freshly ground black pepper
• 6 spring onions, trimmed and chopped
• 2 tbsp freshly chopped coriander, optional
• 8 wooden kebab skewers, soaked in
• cold water for 30 minutes

Method

1. Discard the skin and fine pin bones from the salmon, rinse lightly.
2. Cut into bite sized chunks.
3. Place in a shallow dish.
4. Blend the soy sauce with the orange rind, juice and honey and pour over the fish.
5. Cover and leave to marinate for 12 minutes in the refrigerator.
6. Turn the fish over occasionally.
7. Cut the peppers and courgette into equal sized pieces and the onions into wedges.
8. When ready to cook, drain the salmon, reserving the marinade, and thread with the vegetables and bay leaves onto the soaked kebab skewers.
9. Line the grill rack with tinfoil and preheat the grill to hot.
10. Place the kebabs on the grill rack.
11. Cook the kebabs for 12-15 minutes, or until cooked.
12. Turn the kebabs over frequently brushing with the remaining marinade.
13. Meanwhile for the rice dish; heat the oil in a large frying pan, add the garlic, chilli and leeks.
14. Cook stirring for 5 minutes before adding the rice.
15. Continue to cook, stirring for 5 minutes.
16. Add half the stock, bring to the boil, reduce the heat to a simmer, cover and cook for 10 minutes, stirring frequently.
17. Add the chopped beans together with a little more stock and cook for a further 10 minutes or until the rice is tender.
18. Add more stock if needed.
19. Stir in the carrot, black pepper to taste and then the spring onions.
20. Sprinkle with the coriander and serve with the kebabs.