Green tea Salmon with Miso Veggies

 

INGREDIENTS

SERVES: 4

SALMON

• 4salmon fillets, skin-on
• 2green tea bags
• olive oil
• salt and pepper

RICE

• 1 and 1/4 cup basmati rice
• tin of coconut milk
• ½lemon

VEGETABLES

• 1red chili
• thumb sized pieceginger, peeled
• 1 tbsmiso paste
• 1 heaped tsphoney
• 2 tbslight soy sauce
• juice of ½ alemon
• large handfulcoriander
• sugar snap peas
• broccoli
• asparagus
• lime

METHOD

This recipe requires a blender.

1. Fill and boil the kettle
2. Place 4 salmon fillets onto a plate, open 2 green tea bags and shake the green tea over the salmon. Season with salt and pepper and make sure the salmon is evenly coated on all sides.
3. Pour a small amount of olive oil into a frying pan on 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 all the sides turn golden brown.
4. Wash 300g of basmati rice until the water runs clear then add it to a saucepan with a tin of coconut milk, 400g water (refill the coconut milk tin to measure the water) and half a lemon. Bring the water to a boil then place a lid on the saucepan and turn the heat all the way down. Cook for 10 minutes then turn off the heat leaving the saucepan lid on.
5. Slice half a red chilli to use as a garnish then place the remaining half into a blender along with a thumb sized piece of peeled ginger, a tablespoon of miso paste, a heaped teaspoon of honey, 2 tablespoons of soy sauce, the juice from half a lemon, most of a handful of coriander and a small splash of water. Blend until all the ingredients have combined into a smooth liquid. Taste and add more soy sauce if needed.
6. Fill a saucepan with boiled water and add 200g of mange tout, 200g of broccoli and 300g of asparagus. Cook for around 3 minutes until vegetables are just tender.
7. 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 up.
8. Pour the miso dressing into a bowl or serving platter then place the vegetables on top.
9. Gently fluff the rice, remove the lemon squeezing its contents over the rice and transfer to a large bowl placing the salmon and skins on top. Garnish with the chilli slices, coriander leaves and lime wedges.

https://hotcooking.co.uk/recipes/jamie-oliver-15-minute-meals-green-tea-salmon#recipe