Salmon fillets with coriander and lemon rice and stir fried pak choi and bean sprouts

Ingredients:

2 salmon fillets (reduced from £4 to 99p)

2 pak choi (reduced from £1 to 30p)

Bag bean sprouts (reduced from 50p to 20p)

Lemon (in fridge)

Coriander (herb in pot)

Basmati rice

Mango chutney (dreg left in jar)

Balsamic vinegar

Salt and pepper

Butter

Garlic (cheat's garlic in jar)

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Prepare salmon fillets, by seasoning with salt and pepper, drizzling with lemon juice and a small amount of balsamic vinegar, and smearing a little mango chutney on top. 

Wrap in foil and roast in oven for about 15 mins at about 190.

Cook the rice (boil, drain and rest) and season with salt and pepper.  Drizzle with lemon juice and stir through chopped coriander.

Wash and chop the pak choi.  Briskly stir fry in butter, with a little garlic and salt and pepper. 

Then add the bean shoots.

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