takes 2 slow people in a small kitchen 50 minutes
- 2 x 120g salmon fillets, skin on, scaled & pin-boned
- 2 green tea bags
- olive oil
Rice (or replace with couscous following instructions on bag)
- 1 x 400g tin of lite evaporated milk with a dash of coconut essence OR lite coconut milk
- 1 x cup of brown basmati rice (or normal) OR cup of couscous
- 1/2 lemon
- 1/2-1 fresh chilli
- 1 small thumb-sized piece of ginger
- 1 tbsp of miso paste
- 1/2 bunch of fresh coriander
- 1/2 lemon
- 2 tbsp soy sauce
- 1 heaped tsp honey
- 1 x cup sugar snap peas
- 1 x cup broccoli, trimmed into even sized pieces
- 1 x bunch asparagus, trim wooden ends (snap them off)
- 1 x lime
- Place the coconut milk, rice, one cup of boiling water and half a lemon into a large saucepan, cover and cook over a medium high heat for 15-20 minutes, stirring occasionally, then turn the heat off.
- Finely slice 1/2 a chilli for garnish then throw the rest into a food processor with the peeled ginger, miso, most of the coriander, juice of 1/2 lemon, soy sauce, honey & a splash of water, then whiz until smooth.
- Put the salmon on a plate, rip open the tea bags and rub over the fish with some salt & pepper. Place into a fry pan over a medium high heat, skin side down with a dash of oil, turning until golden on all sides. Cut into large chunks.
- While the salmon is cooking, fill a saucepan with some water & add the sugar snaps, broccoli & asparagus with a pinch of salt & cook for a few minutes until just tender.
- Pour the dressing onto a platter, drain the green vegetables and place on top.
- Fluff up the rice and place on another platter with the salmon chunks on top, sprinkle with the rest of the chilli & coriander and some line wedges. Enjoy!