This Japanese-inspired delight makes an impressive dinner, but takes just 20 minutes to get on the plate!

Serves: 2
Preperation time: 10min
Cooking time: 20min

1. Mix the onion with the ginger juice and set aside.
2. Place the rice, 250ml water and a pinch salt in a small saucepan, cover and cook on a low heat for 15-20min until just tender, leave the lid on and set aside.
3. Meanwhile, heat the vegetable oil in a frying pan and fry the salmon for 10min, turning halfway until cooked through.
4. Cook the cavolo nero in boiling water for 3-4min, drain well. Heat the sesame oil in a frying pan and fry half the onion for 2min, add the ginger, cavolo nero, rice and soy and stir fry for 1-2min.
5. Serve the salmon on top of the rice mixture and scatter with the remaining onion.

In this week’s My Weekly, we’ve a wonderful selection of light and low-calorie meals. You’ll find all the recipes within the issue, on sale from August 15. To save money, why not take out a My Weekly Subscription?