Neven Maguire's Sticky Thai Yellow Salmon Bowl

INGREDIENTS

• 1 Tin Simply Better Thai Coconut Milk
• 500g Simply Better Organic Thai Jasmine Rice
• 1 Pack Simply Better Fresh Chillies, cut into rings
• 8 Tbsp. Simply Better Orange Blossom Honey
• 2 Tbsp. Simply Better Organic Irish Apple Cider Vinegar
• 1 Simply Better Tree Ripened Mango, peeled and flesh diced
• Juice of 1 Lime
• 3 Tbsp. Chopped Fresh Coriander
• 4 Tbsp. Simply Better Thai Original Wok Sauce
• 1 Tbsp. Simply Better Thai Yellow Curry Paste
• 1 Tbsp. Simply Better Spanish Olive Oil
• 2 Packs Simply Better Irish Organic Salmon Darnes, cut into large chunks
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

METHOD

1. Put the coconut milk in a pan with 300ml of water and bring to a simmer. Rinse the rice in a sieve under cold running water and then add with a good pinch of salt. Stir to combine, cover, then reduce the heat down to its lowest setting and cook for 10 minutes. Turn off the heat and leave for another 15 minutes without lifting the lid.
2. Meanwhile, prepare the candied chillies. Put the chillies in a glass jar. Heat 5 Tbsp. the honey in a small pan and pour into the chillies. Add the vinegar with a pinch of salt. Stir to combine, then leave to cool. These can be used immediately or will keep in the fridge for 2 weeks.
3. Put the mango in a bowl and add the lime juice and coriander. Stir in enough of the candied chillies to taste.
4. In a small jug, mix the wok sauce, Thai yellow curry paste with the rest of the honey until smooth. Heat the oil in a large non-stick frying pan over a medium-high heat. Season the salmon with salt and pepper and then add to the pan, skin side down and cook for 3 minutes until crisp. Turn the salmon over, then reduce the heat to medium and cook for another minute. Pour in the sauce and cook for another 2-3 minutes until the sauce thickens and the salmon is tender.
5. When ready to serve, fluff up the rice with a fork and divide among bowls. Arrange the salmon on top and drizzle over the sauce. Add the mango salsa to serve.