JAMIE OLIVER’S GREEN TEA SALMON

JAMIE OLIVER’S GREEN TEA SALMON

SALMON:

4 Salmon fillets, skin on

2 green tea bags

Olive Oil

Salt & Pepper

RICE:

400g tin coconut milk

300g basmati rice

½ lemon

VEGETABLES:

I fresh red chilli

Thumb sized piece of ginger, peeled

I heaped tsp miso powder or 1 tbspn miso paste

Lge handful of coriander

Juice from ½ Lemon

2 – 3 tbspns light soy sauce

1 heaped tsp honey

200g mange tout or sugar snap peas

200g broccoli

300g asparagus

Lime

METHOD:

Fill & boil kettle.

Place salmon onto a plate, open green tea bags and shake them over the salmon. Season with salt and pepper and make sure the salmon is evenly coated on all sides.

Pour small amount of olive oil into frying pan over a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least four minutes then periodically turn the salmon until it is golden brown on the other sides.

Wash the rice thoroughly until water runs clear then add it to a saucepan with coconut milk, 400g water and half a lemon. Bring water to the boil, place lid on top , turn heat down low and cook for 10 minutes then take off the heat.

Slice half a red chilli to use as a garnish then place the remaining half into a blender with the ginger, miso, honey, soy & juice from half a lemon, most of the coriander and a small splash of water. Blend until all the ingredients have combined into a smooth liquid.

Fill a saucepan with the boiled water and add the vegetables. Cook for around 3 minutes until they are slightly tender.

Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under them. Place the skins back into the pan, soft side down and cook for a minute to crisp them up.

Pour the miso dressing into a serving bowl then place the vegetables on top.

Gently fluff the rice, remove the lemon, transfer to a large bowl and place the salmon and skins on top. Garnish with the chilli slices, coriander leaves and lime wedges.