Slimming Salmon & Horseradish Egg Fried Rice

This Horseradish Egg Fried Rice recipe is the perfect complementary dish with The Saucy Fish Co's Chilli, Lime & Ginger dressing.  With minimal effort, this zesty bake in the bag salmon is so easy to stay on a Slimming plan!

This post is an ad sponsored by The Saucy Fish Co.  Thank you for your continued support.

I've been a huge fan of The Saucy Fish Co for years since I discovered them way before my Slimming World days.  I find their fish fillets are incredibly easy to cook and the sauces that come with them never disappoint.  

But a place that is new to me is Iceland's Food Warehouse, which are now Saucy Fish Co stockists.

My closest store was Rugby, which you can find your nearest one here.  And when I arrived, they had a great choice, which I'll leave a list below with Syn information to help you.

Syn Guide for The Saucy Fish Company

Disclaimer: This is an unofficial page and has no affiliation or endorsement from Slimming World.  Slimming World's website can be found at https://www.slimmingworld.co.uk/
*Any syn values are personal estimates and not verified by Slimming World.

• Cook from frozen Salmon with Chilli, Lime and Ginger Dressing:  1 Syn per 130g
• Cook from frozen Smoked Haddock with Cheddar and Chive Sauce:  1 Syn per 130g
• Frozen Smoked Haddock Fishcakes with a Vintage Cheddar Centre:  5.5 Syns each
• Frozen Salmon and Cod Fishcakes with a Heavenly Hollandaise Centre:  6.5 Syns each

And while I was there, I picked up all four which are delicious and find very easy for syn counting. 

But one thing I always do is remove the salmon skin after baking to reduce my calorie intake.  Then continue with the rest of the dish as normal, as I did with one of my favourite horseradish egg fried rice.

Here's how to make my horseradish egg fried rice for two, alongside The Saucy Fish Co's Chilli, Lime & Ginger Salmon.

INGREDIENTS FOR HORSERADISH EGG FRIED RICE

• 1 pack of The Saucy Fish Co Chilli, Lime & Ginger Salmon - 1 Syn Each
• cooking oil spray
• 1 clove of garlic, minced
• 1 inch of ginger, peeled & grated
• 200g long grain rice, cooked as per instructions
• 100g frozen peas
• 6 spring onions, holding back some for a garnish
• 100g sliced mushrooms
• 2 eggs, whisked with a dash of water
• 1 tablespoon horseradish - 1 syn *please check your SW app as some brands differ
• 1 tablespoon lighter than light mayonnaise ½ syn
• 1 lime, juice only, but zest can be used for extra tang
• 2 tablespoon light soy sauce
• Seasoning
• Fresh coriander

Here, I'm using The Saucy Fish Co's 260g frozen pack of Chilli, Lime & Ginger Dressing with salmon.

First, preheat your oven at 170 degrees.  Place the salmon spaced apart (minus the dressing), in the baking envelope provided and seal before placing on a baking tray.  Then bake in the middle of the oven for 28 minutes.

Meanwhile, spray a large frying pan with low calorie cooking oil spray.

Add the ginger and garlic, frying on medium heat, stirring continuously until golden.

Add the spring onions, mushrooms and peas and fry for a further 3 minutes.

Mix in the cooked rice.

Pour in the lime juice and stir.

Make a well in the centre and add the whisked eggs.  Fry for a minute or two, avoiding early stirring if possible.

Then drag your spatula through the egg mixture here and continue until scrambled and mix throughout.

Pour in the light soy sauce.

Stir in the horseradish.

Mix in the mayonnaise, then remove from the heat.

Once the salmon is cooked, carefully cut the pouch length ways with scissors and remove the skin off the salmon and discard.

Serve the rice in to bowls and garnish with fresh coriander.

Serve one fillet of salmon on the top.

Pour half of the chilli, lime and ginger dressing over each fillet.

Top with the sliced spring onions you held back.

And enjoy!

These Saucy Fish Co salmon dishes are so delicious, giving any classic egg fried rice some extra oomph.  The horseradish, mayonnaise, garlic and lime make it lusciously creamy and zesty.

CAN YOU FREEZE HORSERADISH EGG FRIED RICE?

I personally place any extra portions in a microwaveable container and freeze immediately to prevent bacteria forming.  Also, to defrost, I place mine in the fridge and leave for the day or until thawed and reheat in the microwave.  However I don't reheat it more than once.

OTHER FISH RECIPES YOU MIGHT LIKE...

• Lime & Coriander Shots
• Sweet Potato Smoked Haddock Vintage Cheddar Canapés
• Smoked Haddock Courgette Pinwheels
• Smoked Haddock & Sea Bass Kedgeree
• Fish Chowder Soup
• Fish Noodle Soup
• Lemon & Parmesan Crust Baked Salmon
• Italian Fish & Brown Rice Soup
• Tuna Curry

CAN'T MAKE HORSERADISH EGG FRIED RICE YET?  WHY NOT PIN ME FOR LATER?

If you'd prefer a printable version to follow, then click PRINT in my recipe card below.

📖 Recipe